Beet latkes with dill creme fraiche, poached eggs and spinach (Gluten-free)
 
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Whether you love the food of Winnipeg or the prairies, or just want a delicious modern inventive take on a traditional Eastern-European recipes, these GF beet latkes are for you. Taken with permission from publisher from the Winnipeg Cooks cookbook.
Author:
Recipe type: Breakfast
Cuisine: Winnipeg
Serves: 4-6
Ingredients
Latkes:
  • 3 large beets, peeled
  • ½ yellow onion
  • 3 yellow-flesh potatoes
  • ½ cup GF flour blend, or brown-rice flour
  • 2 eggs
  • ¼ chopped fresh dill
  • 3 garlic cloves, chopped
  • Pinch of salt and freshly ground pepper
  • Canola oil
Creme fraiche:
  • 2 cups full-fat sour cream
  • 1 TB chopped fresh dill
  • Pinch of kosher salt
Eggs and spinach:
  • Splash of white vinegar
  • 8 eggs
  • Canola oil
  • 1 clove garlic, minced
  • 2 cups lightly packed spinach leaves
  • Splash of dry white wine
  • Pinch of kosher salt
To serve:
  • ¼ cup finely diced bell pepper
  • Fresh fruit, as desired
Instructions
Latkes:
  1. Shred beets and onion using a box grater. Squeeze out the juice using the bag of a spoon, or gloved hands (discard juice).
  2. Using the same box grater, shred potatoes, transferring them to a bowl of cold water as you work. Drain well.
  3. In a large bowl, combine shredded beets, onion, potatoes, flour, eggs, dill, garlic and salt and pepper. Stir well to combine.
  4. Preheat a large skillet over medium-high heat. Add a splash of oil.
  5. Drop palm-sized handfuls of the latke mixture into the hot pan and, using a spatula, flatten (patties should be 4-5 inches in diameter and no thicker than a ¼ inch). Cook until browned, about 4-5 minutes on each side.
Creme fraiche:
  1. In a small bowl, combine all creme fraiche ingredients. Cover and refrigerate until ready to use.
Eggs and spinach:
  1. Fill a pot with water, add a splash of vinegar and bring to a boil. Reduce heat to medium and poach a few eggs at a time (5 minutes for soft and runny yolks, or longer as desired). Transfer poached eggs to a plate lined with paper towels and set aside until ready to use.
  2. Meanwhile, in a skillet over medium heat, add a splash of oil. Saute garlic for 2 minutes. Add spinach and cook until just wilted, about 1 minute. Add wine and salt and cook, stirring occasionally, for 2-3 minutes. Remove from heat.
To serve:
  1. Divide latkes among serving plate. Top with a mound of spinach, and then a poached egg. Dollop each egg with creme fraiche and garnish with bell peppers. Serve with fresh fruit alongside.
Recipe by At the Immigrant's Table at http://immigrantstable.com/2016/03/07/beet-latkes-dill-creme-fraiche-winnipeg-cooks-cookbook-giveaway-gluten-free/