VCE: Straw Potato Cake

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* Exported from MasterCook *

 

Straw Potato Cake

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 413

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds potatoes -- peeled

up to 2 pounds

3 tablespoons clarified butter -- up to 4

OR olive oil or vegetable oil

Salt and freshly milled pepper

 

Serves 4 to 6

 

These irresistible crisp golden cakes can be made with russets, boilers,

Yukon Golds, or Yellow Finns. Delicious on their own, they also make a

beguiling base or accompaniment for a vegetable sauté.

 

Slice the potatoes into fine julienne strips by hand or on a mandoline or

grate them on the large holes of a grater. If using high-starch potatoes,

rinse them in cold water and towel-dry.

 

In a 10-inch cast-iron or nonstick skillet, melt half the butter over

medium heat. When hot, add half the potatoes, making a layer about 1/2

inch thick. Season with salt and pepper, then cover with a second layer

the same thickness. Neaten the edges, press down on the cake, and reduce

the heat to low. Cook until the bottom is golden, 10 to 15 minutes. (The

potatoes will become translucent as they cook. Turn the potatoes unto a

plate, add the remaining butter to the pan, and slide them back in. Cook

until the second side is golden. Turn the cake onto a platter, cut into

wedges, and serve.

 

Potato-Celery Root Cakes: Replace half the potato with peeled and finely

grated celery root. Serve garnished with finely chopped celery leaves

mixed with sliced scallions or chives. Grated parsley root anti salsify

also make excellent additions.

 

Stuffed Potato Cakes: Add half the potatoes to the pan, then cover with a

layer of one or more of the following fillings. Season with salt and

pepper, add the remaining potatoes, and cook as described.

 

FILLINGS:

 

Chopped thyme, marjoram, rosemary, or fried sage leaves

 

Grated raclette, Fontina, fresh mozzarella, Teleme, Cheddar

 

Snipped chives or sliced scallions

 

Sautéed Onions or Caramelized Onions (see separate recipes).

 

Sautéed Mushrooms with Garlic and Parsley (see separate recipe).

 

 

 

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