In order to bring you the best organic produce, some ingredients may differ from those depicted.
Root vegetable latkes with apple-walnut salad and horseradish yogurt
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, <600 Calories
2 Servings, 590 Calories/Serving
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 organic egg
- ¼ cup Cup4Cup gluten-free flour
- 1 organic Fuji or other apple
- 3 tablespoons walnuts
- ¼ teaspoon ground cinnamon
- ½ cup organic Greek yogurt
- 1 tablespoon grated horseradish (packed in soybean oil)
Calories 590, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% 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 15g
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.
Wash produce before use
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.
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.
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.
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.
- 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.