We went to a breast feeding class today where a fake boob was passed around the room and I learned that it is never, never okay to microwave breast milk. So much for my propensity for large batch freezer usage. Defrosting is much more difficult when radiation is not involved.
Luckily, latkes freeze with much greater ease.
1 pound beets, peeled and shredded
3/4 pound fennel, stalks and core removed, fennel bulb shredded (1 cup shredded)
½ cup onion, shredded
4 eggs, beaten
1 teaspoon granulated sugar
¾ teaspoon salt
15 turns black pepper
½ cup flour
2-ounces chevre (goat cheese)
½ cup sour cream
1 tablespoon chopped tarragon
Using a food processor will make the process of shredding beets, fennel and onion much easier. Beat eggs in a large mixing bowl with sugar, salt and pepper. Stir shredded beets, fennel and onion into eggs. Stir in flour. Heat a thin layer of vegetable oil in a shallow skillet until hot but not smoking. Turn hear to medium. Pan fry heaping tablespoon-sized dollops of beet mixture 3-4 minutes on a side being careful to keep the heat low enough so the sweet beets don’t burn. Meanwhile, mix chevre with sour cream and chopped tarragon. Serve alongside Beet Fennel Pancakes. Yield: 30 pancakes
