*  Exported from  MasterCook  *

Sumac and Cumin-Scented Beet Latkes with Poached Egg and Fresh Herb Pistou

Recipe By     : Bastyr Top Chef 2013 winners The Flavor Queens: Anita Bermann, Selva Wohlgemuth and Flower Star 
Serving Size  : 12   Preparation Time :0:20
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3                chioggia beets, shredded -- may substitute with red beets
       1                red beet, shredded
       2                carrots, shredded
       1  pinch         sumac
       1  pinch         cumin, ground
       1  pinch         coriander, ground
          to taste      salt and pepper
      14                eggs
     1/2  cup           potato starch -- to hold latkes together
     1/4  cup           butter -- may substitute with canola oil
       1  bunch         parsley
       1  bunch         watercress
       1  large         garlic head
     1/2  cup           olive oil -- plus splash extra
       1  bunch         basil
       1                lemon, juice and zest

To make the Sumac and Cumin-Scented Beet Latkes:
Mix together beets, carrots, sumac, cumin, coriander, a pinch each of salt and pepper, two beaten eggs and enough potato starch to make the mixture stick together. Shape into about 12 patties. Heat a frying pan and melt butter, adding more if needed; fry the latkes until browned, then flip over to brown the other side.
To make the Fresh Herb Pistou:
Peel all the cloves in the head of garlic and place in a small saucepan. Add cold water to cover and bring to a boil. Drain the water, add fresh cold water to cover, and bring to a boil again. Repeat for a third time, but conserve about 1/4 cup of the boiled garlic water.
Place boiled garlic cloves, the 1/4 cup garlic water and a good splash of olive oil in a food processor and blend to a creamy paste. Scrape the paste into a small bowl. Without cleaning the food processor, add the fresh, washed and coarsely chopped parsley, watercress and basil into the processor and pulse until finely chopped. Add the garlic paste back into the herb mixture along with the lemon juice and zest; pulse to mix, slowly adding the remaining 1/2 cup olive oil while processing.
Add salt and pepper to taste.
To assemble:
Poach 12 eggs and keep warm until serving. To plate, serve each latke topped with a poached egg and drizzled with Fresh Herb Pistou.

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