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Instructions

1. Using the large holes on a box grater or the grater function of your food processor, grate beets, celery root and onion.

2. Crack eggs into a large bowl and beat lightly.  Add grated vegetables, flour, cumin, coriander, salt and a few grinds of pepper.  Stir to combine.

3. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.  Add ¼ cup of mixture to the pan at a time, pressing down slightly with the back of the measuring cup to flatten into ½-¾ inch thick cakes. You should be able to fit 6 cakes in the skillet at a time.  Cook until golden brown, crisp and cooked through, about 8 minutes total, flipping cakes occasionally. Lower the heat as necessary if the cakes are browning too quickly.

4. Transfer to a paper towel lined plate.  Sprinkle with sea salt flakes.

5. Wipe out skillet and add the remaining 3 tablespoons olive oil.  Repeat the process with the remaining mixture.

6. Transfer bread slices to a work surface.  Spread with butter.

7. Place a small handful of arugula on each slice of bread.

8. Top arugula with 2 cakes per sandwich.

9. Artfully dollop a spoonful of herbed yogurt sauce on top.

10. Garnish with dill or chives, if desired.  Serve.

Instructions

1. Place cardamom seeds in a dry medium saucepan over medium heat.  Toast seeds, shaking the pan occasionally, until the seeds are fragrant, about 2-3 minutes.  Remove from the heat and crush the seeds using a mortar and pestle or a spice grinder. (Alternatively, you can use pre-ground cardamom but I don’t think the flavor is as a good).

 

2. Return the empty saucepan to the burner and add the butter and milk.  Heat over medium low stirring frequently until butter is melted and milk is warm.  Set aside to cool until it is just slightly warm to the touch, approximately 15-20 minutes.

 

3. Whisk flour, yeast, cardamom and salt together in a medium bowl.  Set aside.

 

4. Add egg and sugar to the bowl of a stand mixer.  Using the paddle attachment, mix on medium speed until just combined.  Add cooled milk mixture and mix on medium speed until fully combined.

 

5. Add the dry ingredients to the mixing bowl and mix on low speed until just combined.  Switch to the dough hook and knead on medium speed for 3-4 minutes. The dough will be smooth, satiny and clear the sides of the bowl.  If you do not have a stand mixer, you can knead the dough by hand for 8-10 minutes.

 

6. Cover the dough and let rise in a warm place for an hour.  The dough will rise to 1 ½ to 2 times its original size. The rising time may vary based on the temperature of your kitchen.

 

7. While the dough is rising, begin making the filling.  Combine almonds, sugar, salt and almond extract in the work bowl of a food processor.  Process until everything is fully combined and almonds are ground finely. Remove the almond mixture from the work bowl and transfer to a medium bowl.  Set aside.

 

8. Once dough has risen, line a baking sheet with parchment paper and divide the dough into 12 equal pieces.  Working with one piece at a time, gather up the edges of the dough into the a rough ball shape, pinching the dough where the edges come together to create a “bellybutton”.  Place the ball, bellybutton side down, on a clean kitchen counter. Cupping the ball with your hand so that your palm is lightly resting on the dough and your fingertips are resting on the counter, make small circles with the dough until a tight ball is formed.  Place ball on baking sheet. Repeat with remaining pieces of dough.

 

9. Cover and let rise 45 minutes.

 

10. Meanwhile, preheat oven to 400 degrees. Combine egg and 1 tablespoon water to create an egg wash.  Uncover buns and brush each bun with the egg wash. Bake at 400 degrees for 12-15 minutes or until buns are golden brown.

 

11. Cover with a clean dish towel and let cool to room temperature (this will keep the buns from forming a hard crust).

 

12. When you are ready to serve, finish the filling.  Start by mixing ½ cup of milk into the ground almond mixture.  Continue adding milk, 1 tablespoon at a time, until your filling is the consistency of a thick, smooth paste.

 

13. Prepare the whipped cream.  Place the cream in the bowl of a stand mixer.  Using the whisk attachment, whisk cream on medium-high speed until it begins to thicken.  Add sugar and continue whisking until the whipped cream is fluffy and and can hold medium to stiff peaks.

 

14. Use a small, sharp knife to cut a triangular “hat” out of the top of the bun and set it aside to use later.  Remove some of the inside of the bun with your fingers creating a nice cavity for the almond filling. Slice off the bottom of the hat so that it is only ¼-½ an inch or so thick.

 

15. Fill the bun with a good spoonful or two of the almond filling.  Dollop or pipe whipped cream on top. Artfully arrange the hat on top of the cream.  Repeat with remaining buns. Dust tops with powdered sugar, if desired. Serve immediately.***