2 hours, 10 minutes, plus chilling time
Adapted from Eric Greenspan. Make the crème fraîche and the carrot purée up to two days ahead.
Horseradish-caraway crème fraîche
2 tablespoons caraway seeds
1 cup crème fraîche
1/4 cup freshly grated horseradish
1. Place the caraway seeds
in a small sauté pan and cook over medium heat, shaking occasionally, until they become aromatic and begin to pop, 3 to 5 minutes.
2. In a medium bowl,
combine the crème fraîche with the toasted seeds and the horseradish. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cover and refrigerate for at least 24 hours and up to 3 days. Serve cool.
3 tablespoons canola oil
2 medium carrots, peeled and coarsely diced
2 cups fresh carrot juice
1. Heat the oil
in a medium saucepan over medium-high heat until shimmering. Add the diced carrot and cook for 2 minutes, until the color is vibrant. Add the carrot juice and bring the mixture to a simmer, then reduce the heat to maintain a good simmer. Cook until the liquid has been reduced by a little more than half, 10 to 15 minutes, stirring occasionally.
2. Remove the mixture
from the heat, cool for several minutes, and purée in a blender or with an immersion blender. Season with three-fourths teaspoon salt and a pinch of pepper, or to taste. Cover and refrigerate for up to a week. Serve at room temperature.
Latkes and assembly
1 large red beet
3 Yukon Gold potatoes (about 1 1/2 pounds)
2 medium red onions
2 cups canola oil, divided
2 eggs, beaten
1/2 cup flour
1 recipe horseradish-caraway crème fraîche
1 recipe carrot purée
1. Heat the oven
to 375 degrees. Trim the beet, wash it and wrap it in foil. Roast it in the oven for 1 hour, until a knife easily pierces through the flesh. Cool before handling; remove the skin.
2. Peel the potatoes,
onions and carrot. Using a box grater, grate the potatoes, carrot and beet separately, squeezing the moisture out of each vegetable using a colander or paper towels, then combine the vegetables in a large bowl. Grate the onion, squeezing the moisture from half and adding it to a large bowl with the other vegetables. Reserve the remaining grated onion.
3. Heat a medium sauté pan
over medium heat. Add 2 tablespoons oil and the reserved grated onion. Sauté the onion, stirring occasionally, until soft and caramelized, about 8 minutes. Remove from the heat and add to the bowl of grated vegetables, tossing to combine.
4. Stir in the eggs
and flour, and season with one-half teaspoon salt and one-fourth teaspoon pepper.
5. Heat the remaining
oil in a medium skillet until it shimmers. Drop the latke batter (beginning with a single "tester latke"), a quarter cup at a time, flattening slightly with a heat-proof spatula to form a pancake. Fry the latkes, 1 or 2 at a time, for about 2 minutes until they're a golden color on one side, then flip and cook 1 to 2 minutes on the other side. Remove the cooked latkes to drain on a paper towel-lined tray, sprinkling each with a good pinch of kosher salt, and continue with the remaining batter; you should have about 14 to 16 latkes.
6. Serve immediately
withthe horseradish-caraway crème fraîche and the carrot purée.
Each serving of 4 latkes with two tablespoons each of
and carrot purée: