rutabaga & fresh beet ~ potato latkes w/ garlicy sour cream sauce

makes 4 ~ serves two

1 1/2 cups peeled and grated russet potatoes

1/4 cup grated onion

1 egg, lightly beaten

2 tbls white flour

1/4 tsp baking powder

1/2 tsp salt

1/4 tsp pepper

1/4 cup peeled and grated rutabaga

1/4 cup peeled and grated beets

2 tbls vegetable oil

~ lay down multiple sheets of paper towels and place upon them the grated onions & russet potatoes, roll up and squeeze out as much moisture as you can...adding more paper towels if needed. set aside

~ in a large bowl stir egg, flour, powder, sal & pepper. add in russets & onion

~ divide the mixture into two smaller bowls

~ mix the rutabaga in one bowl

~ mix the beet in the other bowl

~ preheat oven to 200 degrees

~ warm the oil on high heat in a large heavy cast iron or nonstick skillet until a drop of batter sizzles

~ take one of the bowls of latke batter & divide it into two portions, about 1/2 cup each. drop into hot skillet and flatten out with spatula. cook each side about 5 minutes. take out and place on a pan in the oven to stay warm.

~ proceed again until all latkes are cooked

~ serve with sauce & sauteed cabbage

Garlicky Sour Cream Sauce

1 1/2 tbls minced roasted red bell peppers

2 tsp minced scallion greens

2 tsp fresh lime juice

1 tsp minced garlic

1 tsp sugar

1 cup sour cream

salt to taste

~ combine in a bowl & refridgerate. yeilda 1 1/4 cups will keep for 5 days.