Sunday, November 18, 2012

Fennel Latkes with Pear Chutney

There's something I just love about chutney. The sweet and sour, the salty and savory. All the flavors that come together with an array of spices usually stemming from Latin or Indian cuisines (the best cuisines!). This pear chutney would work on top of much more than just these fennel latkes. Ginger, chili and cinnamon works as a perfect balance for this thick pear chutney.

One Year Ago Today Sun Dried Tomato & Broccoli Stromboli

Caramelized fennel and onions folded with tender mashed potatoes and cooked until crisp with Anjou pear chutney.

Pear Chutney
2 tbl extra virgin olive oil
1 shallot, thinly sliced
1" piece fresh ginger, minced
2 Anjou pears, peeled, small dice
1/2 tsp chili powder
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp salt
pinch black pepper
1/4 cup apple cider vinegar
1/4 cup organic cane sugar

Sweat the shallots and ginger in olive oil until soft, 5 minutes. Add the pears, chili, cinnamon, paprika, salt and pepper. Saute for 5 more minutes.
Add the vinegar and sugar and bring to a boil. Reduce to medium-low heat and cook for 40 minutes until the pears have broken down and the mixture is thick.
If the chutney gets too thick, too fast, add a bit of water and adjust the heat to low for the remaining time.

Fennel Latkes
makes 7 medium sized latkes
1 large russet potato, peeled, medium dice
3 tbl vegetable broth
3 tbl extra virgin olive oil, plus more for cooking
2 fennel bulbs, cored, thinly sliced
1 small yellow onion, thinly sliced
2 garlic cloves, minced
salt and pepper

Cook the potato in salted boiling water until tender. Drain and mash with broth. Set aside.
Saute the fennel, onion and garlic in olive oil. Season with salt and pepper. Cook until caramelized, about 20 minutes.
Combine the mashed potatoes and fennel mix and taste to season with salt and pepper.
Divide the mixture into 7 patties and flatten.
Saute in olive oil until golden brown and crispy on both sides, 15-20 minutes total.

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