Servings: 6
Ease of Preparation: Medium
This recipe is part of the One BIG Holiday Recipe [1]
Ingredients:
Orange-Argan Vinaigrette:
- 1 tablespoon (15 ml) Dijon mustard
- 1 orange
- 2 tablespoons (30 ml) apple cider vinegar
- 2 teaspoons (10 ml) orange flower water
- 3 tablespoons (45 ml) argan oil
- ½ cup (120 ml) olive oil
- Salt and pepper
Beet Latkes:
- 2 tablespoons (30 ml) vegetable oil
- 3 large red beets, grated
- ½ cup (120 ml) potato starch
- 2 eggs, beaten
- 1 tablespoon (15 ml) Ras el Hanout (Moroccan Spice Blend)
- Salt
To Serve:
- 6 tablespoons (90 ml) crème fraiche
- 6-8 Brussels sprouts
- 1 tablespoon (15 ml) butter
- Beet Latkes
- Orange-Argan Vinaigrette
Method:
For the Orange-Argan Vinaigrette:
In a bowl, whisk together mustard, orange juice and zest, cider vinegar, orange flower water, and argan oil. Whisk in olive oil, season with salt and pepper.
For the Latkes:
Heat oil in a heavy skillet over medium-high heat.
In a second pan, melt butter over medium-low heat.
Use gloves to prevent staining your hands, quickly mix the shredded beets, potato starch, eggs, and Ras el Hanout (Moroccan spice blend). Season with salt.
Continue working quickly and form the mixture into 12 small cakes.
Fry the cakes in the hot skillet, about 2-3 minutes per side.
Set aside to drain, keep warm.
Add the Brussels sprouts leaves to the pan with the butter and toss lightly to warm only very slightly.
Toss the slightly warmed Brussels sprouts petals with a bit of the Orange-Argan Vinaigrette.
Plate Latkes, 2 to a plate, with petals on top and dollop of crème fraiche beside.
Serve immediately.