Sauted Beef & Potato Latkes

with Roasted Beet & Carrots

This recipe offers all the warm, hearty flavor of our favorite Eastern European comfort food. Thin-sliced beef takes on an delicious tenderness when sautéed with caramelized onion—whose rich, flavorful sweetness is accented by our side of thyme-roasted beet and carrots. (Depending on what’s best at the farms near you, you may receive a round or cylindrical beet.) And to complete the meal, we’re preparing a winter classic: potato latkes, made with matzo meal and egg and served with a dollop of crème fraîche.

$0.50 $20.00

In The Box

  • 10 Onion
  • 1 Carrots
  • 2 Russet Potatoes
  • 3 Matzo Meal
  • test
  • 10 Onion
  • 1 Carrots
  • 2 Russet Potatoes
  • 3 Matzo Meal
  • test
  • 10 Onion
  • 1 Carrots
  • 2 Russet Potatoes
  • 3 Matzo Meal
  • test
  • 10 Onion
  • 1 Carrots
  • 2 Russet Potatoes
  • 10 Matzo Meal
  • 10

In Your Kitchen

Nutrition

Cook Time 35-45 mins
Serving 3 Person
Nutrition 800 calories
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Tools from the Test Kitchen

While Cooking

    Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.
    Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.

Recipe Instructions

Prepare the ingredients:

Preheat the oven to. Wash and dry the fresh produce. Halve the baguette. Peel the carrot cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and small dice the onion. Small dice the cheese. Thinly slice the chives.


Prepare the ingredients:

Preheat the oven to. Wash and dry the fresh produce. Halve the baguette. Peel the carrot cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and small dice the onion. Small dice the cheese. Thinly slice the chives.


Roast the beet & carrots:

Preheat the oven to. Wash and dry the fresh produce. Halve the baguette. Peel the carrot cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and small dice the onion. Small dice the cheese. Thinly slice the chives.


Roast the beet & carrots:

Preheat the oven to. Wash and dry the fresh produce. Halve the baguette. Peel the carrot cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and small dice the onion. Small dice the cheese. Thinly slice the chives.


Caramelize the onion:

While the beet and carrots roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the , stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until very tender. Add the tomato paste remaining thym cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the cup of water (be careful, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a bowl.


Caramelize the onion:

While the beet and carrots roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the , stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until very tender. Add the tomato paste remaining thym cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the cup of water (be careful, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a bowl.


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While Cooking

    Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.
    Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.

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