Recipe: Celeriac latkes with goat cheese and apple relish

Hanukkah is very early this year, starting on Dec. 6, and this is my twisted take on latkes with sour cream and applesauce for a festive party.

The versatile celeriac, or celery root, is an under-utilized root vegetable. It has a gnarly, knobby look that is not very appealing, but its taste – like mild celery with a slight nuttiness – and texture are unbeatable in many dishes. (Just be sure, when cooking with it, to cut all of the tough skin off.)

Latkes are usually made with potatoes but I find the celeriac version has more flavour, a better texture and is lower in both calories and carbs. No more guilty feelings about eating 10 of them. And I made these with celeriac and rutabaga for some added sweetness, but all celeriac is just fine.

For the gluten-free eater, I also tested it with chickpea flour: It was a little more fragile but still had loads of taste. The apple mixture pairs well with both versions, and works well as a condiment for roast chicken and duck.

These are also the perfect appetizer for any party over the holiday season. Just make the latkes smaller. Reheat in 350 F oven for 10 minutes when needed.