Potato pancakes are present in practi- cally every European cuisine, including Bulgarian. Growing up, I remember my dad making patatnik with grated pota- toes and feta cheese—it was so yummy! You might have memories of Jewish latkes, Irish boxty, or Czech brambor- aky. This is my potato-free version of the popular pancakes, inspired by a similar recipe in Miriam Kasin Hospodar’s Heaven’s Banquet.
These pancakes are beautifully browned and so delicious. Sweet and savory, with a subtle nutty tone of the roots’ earthiness—I would enjoy them anytime, but they feel especially bal- ancing in the cold weather. The taro not only enhances the taste but also replaces an egg’s binding effect.
Much more nutritious and flavorful than their potato cousins, Celery Root and Taro Pancakes draw attention and win praise every time we serve them at our cooking classes and events. Cashew Sour Cream (page 186), Green Tahini Sauce (page 219), Basil-Parsley Pesto (page 217), or Ayurvedic “Ketchup” (page 173) are sauce ideas to accom- pany these pancakes.
From Lord Krishna’s Cuisine:
“You won’t find this salad on a menu in Calcutta, Bombay, or Delhi. It is a dish that fell into the salad bowl while I was working in Southern California. The greengrocers there seem to offer a limitless variety of salad fare, and a long hot spell spurred on this crisp vegetable salad.”
Prep: 1 minute | Cook: 5 minutes
Serves 5-6 | Gluten free; Dairy free
- For the Dressing:
- ¼ cup chopped fresh parsley or cilantro
- 2 tablespoons chopped watercress
- 2 tablespoons chopped walnuts
- 3 tablespoons fresh lime juice
- ¼ avocado, peeled and chopped
- ½ teaspoon salt
- 1 tablespoon honey or maple syrup
- Scant ½ teaspoon dry mustard
- ¼ teaspoon paprika (optional)
- ⅔ cup fruity olive oil
- For the Salad:
- 1 medium-sized jicama (about 14 oz./400 g), peeled and cut into fine julienne
- 24 medium-sized snow peas (about 5 oz./140 g), trimmed and cut on the diagonal into thin slices
- 1 small yellow or red bell pepper (about 4 oz./115 g), cored, seeded, and diced (optional)
- 2 bunches fresh watercress (about 6 oz./170 g), rinsed, dried, and stemmed
- ¼ avocado, peeled, seeded, and diced and sprinkled with lemon juice
- Boston or bibb lettuce leaves
- 6 sprigs cilantro
- Freshly ground black pepper
Combine the parsley or cilantro, watercress, walnuts, lime juice, the first ¼ avocado, salt, sweetener, mustard, and paprika in a blender or food processor fitted with a metal blade. Process until smooth. With the machine running, gradually add the oil in a slow stream until the dressing is thick and creamy. Transfer to a bowl and refrigerate, covered, until serving time.
Combine the jicama, snow peas, and bell pepper in a bowl and toss until blended. Reserve a few watercress leaves, and tear the rest into small pieces. Add them and the second ¼ avocado to the bowl and gently toss.
Arrange the lettuce leaves on a salad platter or on 6 individual plates and mound with the salad. Top with the reserved watercress leaves and the cilantro and pour on the dressing. Serve with freshly ground black pepper and salt.