Celeriac-Potato Pancakes

This weekend, all I could find for local produce at Green Fields Market was celeriac and turnips. And I don't much like turnips. So I bought some more celeriac. Here's what I did with it last night.

1 large celeriac, peeled and cut into chunks
3 large potatoes, peeled and cut into chunks
2 medium onions, peeled and quartered
2 tsp salt
8-10 cloves garlic, minced
1/2 cup all purpose flour
1 tsp ground cumin
1 tsp garam masala (optional)
Pepper to taste
3 eggs, beaten
4 cubes cilantro from the freezer, thawed (optional)
Plain yogurt for topping
Chutney(s) of your choice for topping

Shred the celeriac, potatoes, and onions (easiest with the grating attachment of a food processor). Place in a colander in the sink. Sprinkle with salt, mix, and let sit for about 15 minutes. Press out excess moisture and transfer to a large bowl.

Stir the garlic, flour, cumin, garam masala (if using), and pepper into the shredded vegetables until well combined. Add the eggs and cilantro and stir to coat.

Heat a large skillet (or two) and add some canola oil. Scoop the celeriac mix into the pans with a large spoon and form pancakes. Press them together so they will hold. Pancakes should be about 1/4-1/2 inch thick. Fry until crispy on one side, then flip and fry until crispy on the other side and cooked through in the middle.

Serve hot, topped at the table with plain yogurt and/or chutneys of your choice.

Serves 4-6.