Baked Beet Latkes with Mushroom Labneh Ragu
I once had lunch at a good friend’s home, where she served a dish that she grew up eating in Russia: beets sautéed with mushrooms and sour cream. I loved it. While trying to think of what Latkes to try, I thought that beets, mushrooms, and labneh would be a great combination. Since I have been making Latkes for a few days now, I have grown a bit tired of eating fried food! I know that’s the whole point, eight days of oil, but I need a break. So, I thought I’d try a baked version. Here is what I did:
- 16 oz of white mushrooms
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup whole milk
- ¼ cup labneh
- ¼ teaspoon herbs de Provence (French variety without lavender) (optional)
- 2 pounds beets
- 1/3 cup flour
- 2 eggs, slightly beaten
- ¼ teaspoon baking powder
- Salt and pepper to taste
- Step 1 Ragu: Peel and chop mushrooms into small, bite-size pieces. In a pot, melt butter over medium heat. Add flour and stir well until flour is fully mixed into the butter.
- Step 2 Add mushrooms and stir until they are coated with the flour and butter mixture.
- Step 3 Add milk, labneh and herbs. Continue to cook until the mushrooms are tender and the mixture is thick enough to coat the back of a spoon, about 15 minutes. Note that the mixture will continue to thicken while cooling. If needed, reheat mushroom sauce and stirring in a bit more milk until it reaches your desired consistency.
- Step 4 Latkes: Preheat the oven to 425 degrees (F).
- Step 5 Peel and shred the beets into a mixing bowl. Add remaining ingredients and mix well. Spray a baking tray with non-stick cooking spray. Using a ¼ measuring cup, scoop mixture onto the prepared tray to form patties. Press mixture until the patties are about ¼ of an inch high.
- Step 6 Bake for 15 minutes. Flip and bake another 10 – 12 minutes until the patties are fully cooked. Note that a baked version of latkes won’t be as crispy as the traditional fried version, but you may feel a bit lighter without that extra oil!