INGREDIENTS
- 2 medium-large (about 1 1/2 pounds total) celery root, peeled and trimmed at the root end
- 1 pound boiling potatoes (you’ll need 3 medium Yukon Gold potatoes, or 4 of the red- or white-skin boiling potatoes), peeled if you wish
- 2 eggs
- 4 to 6 canned chipotle chiles en adobo, removed from the canning sauce, seeded and finely chopped (divided use)
- About 2/3 cup chopped cilantro, thick bottom stems removed (divided use)
- Salt
- A few tablespoons olive or vegetable oil
- 1/2 cup Mexican crema, sour cream, crème fraiche or Greek-style yogurt
- About 1/4 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
INSTRUCTIONS
Using a food processor or box grater (use the large holes), grate the celery root and potatoes—you should have about 3 ¼ cups of each. In a medium bowl, mix together the celery root, potato, eggs, two-thirds of your chopped chipotles, 1/3 cup of the cilantro and 1 teaspoon salt.
Heat enough oil to lightly coat the bottom of a very large (12-inch) skillet (preferably a non-stick or seasoned cast iron) over medium-high. When the oil is hot, scoop up about ½ cup of the celery root mixture and drop it into the skillet; you should be able to get six mounds onto your large skillet at a time. Using a spatula, flatten them into pancakes about 3/8 inch thick. Let the pancakes sizzle until they are richly browned and crispy, 3 or 4 minutes, then flip and cook the other side. Remove them to a baking sheet and keep warm in a low oven while you cook the remaining pancakes.
While the pancakes are cooking, stir the remaining chipotle into the crema (or one of its stand-ins). Serve the pancakes topped with chipotle crema, a shower of the remaining cilantro and a generous sprinkling of queso añejo.
