If you are reading this then we both survived Spring Ahead Sunday! Here in the U.S., last Sunday was the day when we set our clocks ahead an hour so that we can enjoy and extra hour of daylight in the evening during the warmer months. I don’t know about you but this losing an hour business is hard on me. I teach yoga on Sunday mornings at 9:00 am, and I kind of figured I wouldn’t have that many students because, let’s face it, even though the clock says 9:00, it sure feels a lot more like 8:00 and that is simply too early to attend a Sunday morning yoga class. Unless you are teaching it and have no choice. But this is just me, apparently, because my Sunday morning yogis showed up in record numbers. As we began our class, I stressed the importance of taking it easy on ourselves on this Spring Ahead Sunday (there is statistical evidence to suggest that more heart attacks and accidents occur on this day as our bodies simply aren’t quite down with the idea of losing an hour our sleeping time). We laid on our backs awhile, breathing and adjusting, and very slowly eased into our yoga flow. It was probably not my most dynamic class, but we slowly and steadily made our way through it.
As it is on the yoga mat, so it is in the kitchen. Even though asparagus and strawberries are turning up at the market, I’m choosing to slowly ease my way into springtime. The snow outside my window is melting fast but there is still a good 6 inches blanketing the grass underneath. I’m sticking with winter vegetables for just a little while longer. These root vegetable cakes make a delicious topping for an open face sandwich, particularly with a dollop of Herbed Yogurt Sauce (otherwise known as my new favorite condiment). They are hearty and nutritious and come together in no time at all. If you have extras left over, reheat them in the oven and make another sandwich a day or two later. They won’t be quite as crispy but still delicious.Print
Beet and Celery Root Cake Smørrebrød with Herbed Yogurt Sauce
A hearty open face sandwich with crispy beet and celery root cakes and a luxurious dollop of herbed yogurt sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 cakes or 6 sandwiches 1x
- Category: smørrebrød
- Cuisine: Scandinavian, Nordic
Ingredients for the Smorrebrod
6 thin slices dense rye bread
Butter for spreading, preferably salted
A few handfuls of baby arugula or other small lettuces
Beet and Celery Root Cakes, recipe follows
Herbed yogurt sauce for serving
Dill or chives for garnish
Ingredients for the Beet and Celery Root Cakes
8 ounces beets (about 1 large), trimmed, scrubbed and peeled
8 ounces celery root (about half of one large celery root), scrubbed and peeled
2 large eggs
¼ cup flour
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon coarse (kosher) salt
Freshly ground pepper to taste
Sea salt flakes, such as Maldon, for sprinkling
6 tablespoons olive oil, divided
Using the large holes on a box grater or the grater function of your food processor, grate beets, celery root and onion.
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.
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.
Transfer to a paper towel lined plate. Sprinkle with sea salt flakes.
Wipe out skillet and add the remaining 3 tablespoons olive oil. Repeat the process with the remaining mixture.
Transfer bread slices to a work surface. Spread with butter.
Place a small handful of arugula on each slice of bread.
Top arugula with 2 cakes per sandwich.
Artfully dollop a spoonful of herbed yogurt sauce on top.
Garnish with dill or chives, if desired. Serve.
Keywords: beet, celery root, cake, yogurt, rye, smørrebrød