Vegetables

Celery Root and Apple Latkes

A fun twist on an old favorite, these latkes taste great with cranberry sauce and a dollop of sour cream or plain yogurt.

• 2 medium-large potatoes, peeled
• 1/2 celery root, peeled
• 1 tart apple, peeled
• 2 eggs, beaten
• 2 T. flour OR matzoh meal
• 1/4 tsp. salt
• oil for frying

1. Grate the potatoes, celery root and apple in a food processor (you can grate them by hand, but it's hard work and takes a long time!). Transfer them to a large strainer or colander.
2. Combine the eggs, flour OR matzoh meal, and salt in a large mixing bowl.
3. Press the potato mixture against the side of the strainer to remove excess moisture. Transfer the potato mixture to the egg mixture bowl and stir well.
4. Heat 1-2 T. oil in a large skillet over medium heat. When it's hot (test it with a strand of grated potato - it should sizzle), form the mixture into small cakes and slide them gently into the oil. Flatten them with a spatula.
5. Brown the latkes well on each side. Add more as needed for frying. Note: these are like pancakes the first ones won't turn out as well as later ones.

Makes 4 servings

Spinach and Red Pepper Sauté with Nutmeg

Nutmeg adds an elegant twist to this colorful and nutritious vegetable dish.

• 1 bunch spinach, washed well and de-stemmed OR 1 bag pre-washed spinach
• 1 red pepper, sliced into thin strips
• 1 T. olive oil
• 1/4 tsp. nutmeg
• salt

1. Warm the oil in a large skillet and add the red pepper. Sauté for 3-4 minutes, stirring often.
2. Add the spinach, cover the pan and cook for about 1 minute until the spinach wilts.
3. Sprinkle nutmeg and salt over the vegetables and continue to sauté for another 1-2 minutes, until the spinach is tender.

Makes 4 servings

Nutty Broccoli

Roasted walnuts add just the perfect crunch to this buttery broccoli.

• 3 c. broccoli florets
• 2 T. butter
• 1/2 c. roasted walnuts, chopped

1. Steam broccoli florets until tender, about 5-7 minutes. Transfer to a serving bowl.
2. While the broccoli is steaming, melt butter in a small saucepan.
3. Pour butter over broccoli and stir to coat well.
4. Add nuts to buttered broccoli and stir. The nuts should stick to the florets.

Makes 4 servings