In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Root vegetable latkes with apple-walnut salad and horseradish yogurt
Gluten-Free Friendly, Soy-Free, Mediterranean, Vegetarian, Diabetes-Friendly, No Added Sugar
2 Servings, 620 Calories/Serving
30–45 Minutes
Move over, jarred applesauce. Our version of crispy potato latkes is paired with a fresh apple-walnut salad and creamy Greek yogurt spiked with horseradish.
In your bag
- 10 ounces organic gold or red new potatoes
- 1 or 2 organic carrots (about 6 ounces total)
- 3 organic scallions
- 1 egg
- ¼ cup Cup4Cup gluten-free flour
- 1 organic Fuji or other apple
- ¼ cup walnuts
- ¼ teaspoon ground cinnamon
- ½ cup Greek yogurt
- 1 tablespoon grated horseradish
Nutrition per serving
Calories 620, Total Fat 34g (44% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 220mg (10% DV), Total Carb. 69g (25% DV), Fiber 9g (32% DV), Total Sugars 21g (Incl. 0g Added Sugars, 0% DV), Protein 16g
Contains:
Milk, Eggs, Tree Nuts (walnut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Make the latkes
Heat the oven to 250°F.
- Scrub the potatoes; scrub or peel the carrots. Using the large holes of a box grater or a food processor fitted with the grating attachment, coarsely grate the vegetables.
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
- Crack the egg into a large bowl and beat with a fork until just blended.
To the bowl with the egg, add the potatoes, carrots, Cup4Cup gluten-free flour, and white parts of the scallions. Season generously with salt and pepper and mix well. Using your hands, form the mixture into six to eight [twelve to sixteen] ¼-inch-thick patties.
2
Cook the latkes
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the patties and cook, turning once, until crisp and golden brown on the outside and tender within, 4 to 6 minutes per side. Transfer the latkes to a paper-towel-lined sheet pan or plate and keep warm in the oven. Add more oil between batches if needed. While the latkes are cooking, prepare the salad and horseradish yogurt.
3
Make the apple-walnut salad and horseradish yogurt
- Core and thinly slice the apple.
- Coarsely chop the walnuts.
In a medium bowl, toss together the apple, walnuts, and cinnamon; season to taste with salt and pepper.
In a small bowl, stir together the yogurt and as much horseradish as you like. Season to taste with salt.
Serve
Transfer the apple-walnut salad and latkes to individual plates. Garnish the latkes with the horseradish yogurt and green parts of the scallions and serve.
Kids Can!
- Scrub the potatoes and carrots.
- Time the latkes.
- Assemble the apple-walnut salad.
- Stir the yogurt and horseradish.
- Garnish the latkes with the yogurt and scallions.