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Celery Root Pancakes with Chipotle Crema and Cilantro
FRONTERA9Ingredients
40Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 celery root (medium-large, about 1 1/2 pounds total, peeled and trimmed at the root end)
- 1 lb. 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
- 6 chipotle chiles (canned, en adobo, removed from the canning sauce, seeded and finely chopped, divided use)
- 2/3 cup chopped cilantro (thick bottom stems removed, divided use)
- salt
- 3 Tbsp. olive oil
- 1/2 crema (cupMexican, sour cream, crème fraiche or Greek-style yogurt)
- 1/4 queso añejo (cupfreshly grated Mexican, or other garnishing cheese such as Romano or Parmesan, optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium450mg19% |
| Potassium1170mg33% |
| Protein11g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber9g36% |
| Sugars10g |
| Vitamin A60% |
| Vitamin C45% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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