Beet and Heirloom Carrot Rosti with Crème Fraiche and Caviar
- 1 cup each shredded/grated Cal-Organic Farms Carrots and Beets
- 1/4 cup chopped Cal-Organic Farms Parsley
- 1/4 tsp Nutmeg
- Salt and Pepper
- 1 crushed clove of Garlic
- 2 Eggs
- 1/4 cup Fat (olive oil or butter)
1. Mix all ingredients together and drop in hot fat 1/4 cup at a time. Cook until browned on both sides about two minutes each.
2. To serve: add a dollop of crème fraiche to each latke and 1/2 tsp of caviar to the tops.