Recipe: Colorado red beet, butternut squash and cranberry ‘Thankhanukkah’ latkes

By Shanna Lewis
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(Photo: Courtesy Daniel Asher)
<p>Chef Daniel Asher shares his multi-layered holiday recipe for latkes.  <a href="http://www.cpr.org/news/story/recipe-colorado-red-beet-butternut-squash-and-cranberry-thankhanukkah-latkes" target="_blank" rel="noopener noreferrer">Full Story</a></p>
Photo: Thanksgiving Latkes - Daniel Asher
Chef Daniel Asher shares his multi-layered holiday recipe for latkes. Full Story

  • 2 large local potatoes such as Albert Bartlett Rooster Potatoes, washed
  • 1 large organic Ray Domenico red beet, washed & peeled
  • ¾ cup shredded organic Full Circle Farm butternut squash
  • ½ cup chopped shallots
  • ½ cup chopped green onion
  • ½ cup dried cranberries
  • 2 cage free organic Cottonwood Creek brown eggs, whisked
  • 3/4 cup organic all purpose flour OR rice flour (for gluten free option)
  • 2 tablespoons sea salt + extra for finishing
  • 1.5 tablespoons of madras curry powder (organic local brand such as Smith & Truslow)
  • 1 cup rice bran oil or coconut oil for shallow pan frying

  • 2lbs Sliced roasted Diestel heirloom turkey breast, warmed in gravy
  • 1 cup Noosa honey yogurt
  • 1 cup apple pear chutney (made earlier)

  • 2 medium organic pears, cored & diced small
  • 2 medium organic apples, cored & diced small
  • ¼ cup minced fresh jalapeno
  • ¼ cup Bragg’s apple cider vinegar
  • ½ cup Big B’s organic spiced cider
  • ½ cup organic brown sugar
  • 1 pinch sea salt
  • 1 pinch cracked black pepper

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