Jane's Adventures In Dinner Beet And Heirloom Carrot Rosti With Creme Fraiche and Caviar - Websize
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Beet and Heirloom Carrot Rosti with Crème Fraiche and Caviar

Serves: 4


  • 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.

Courtsey of Jane Craske