Winter Gatherings by Rick Rodgers

shallots, jalapeño, honey, cilantro, and salt, and mix. Set aside at room temperature while making the latkes.
2. To make the latkes, position a rack in the center of the oven and preheat to 200°F. Line a baking sheet with a wire cake rack.
3. Shred the potatoes on the large holes of a box grater into a bowl. Grate the onions into the bowl. (Or, use a food processor to grate the potatoes and onions.) Add the eggs, matzo meal, salt, and pepper, and mix well. Do not be concerned if the potatoes discolor.
4. Pour enough oil into a large skillet to come about 1/8 inch up the side and heat over medium-high heat until the oil shimmers. Using about ¼ cup of the potato mixture for each pancake, spoon into the oil and spread into 3-inch-diameter pancakes. Cook until the underside is golden brown, about 2½ minutes. Turn and cook until the other side is brown, about 2½ minutes more. Transfer to the rack and keep warm in the oven while making the remaining latkes.
5. Just before serving, transfer the latkes to paper towels to drain. (If the latkes remain on the paper towels more than a minute or so, they will get soggy.) Serve immediately, with the salsa and sour cream on the side.

 
     
    Mashed Roots with Crispy Shallots
    Makes 6 servings
    Mashed potatoes have their place, but often this earthy mix of carrots, parsnips, and potatoes is even more satisfying. It is certainly more colorful! Topped with a tangle of golden brown shallots, it will have everyone asking for seconds.
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M ASHED R OOTS
1 pound carrots, peeled and cut into ½-inch-thick rounds
1 pound parsnips, peeled and cut into ½-inch-thick rounds
1 pound baking potatoes, such as russet or Burbank, peeled and cut into 1-inch chunks
3 tablespoons unsalted butter
3 tablespoons heavy cream, as needed
Salt and freshly ground black pepper
C RISPY S HALLOTS
Vegetable oil, for frying
2 shallots, cut crosswise into thin rounds, separated into rings
¼ cup all-purpose flour
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1. To prepare the mashed roots, combine the carrots, parsnips, and potatoes in a large saucepan, and add enough salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, about 25 minutes.
2. Drain well and return the vegetables to the saucepan. Cook over medium-low heat, stirring constantly, until they begin to film the bottom of the pan, about 2 minutes.
3. Remove from the heat. Add the butter and mash, adding enough heavy cream to reach the desired consistency. Season with salt and pepper to taste. Cover tightly to keep warm.
4. To make the shallots, line a baking sheet with paper towels. Pour enough oil into a large saucepan to come 1 inch up the side. Heat over high heat until the oil is shimmering. Toss the shallots with the flour and shake off the excess flour. Add the shallots to the oil and cook until golden brown, about 15 seconds. (Do a test run first with a few shallot rings to check the oil temperature.) Using a wire skimmer, lift the shallots out of the oil and drain briefly on paper towels.
5. Transfer the mashed roots to a serving dish, top with the crispy shallots, and serve immediately.

 
     
    Potato and Garlic Gratin
    Makes 8 servings
    Every year at Christmas dinner, I have to serve this gratin by popular demand. Even though I have recipes for gratins with much bolder flavor profiles, there must be something about the simplicity of the combination of potatoes, cream, and garlic that makes this one so comforting. Yes, it takes an entire quart of cream, but that is the secret to the recipe. If someone asks why this is so much better than their scalloped potatoes, do what I do—fib about the amount of cream. The gratin takes some time to cook, so don’t rush it.
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1 quart heavy cream
6 garlic cloves, coarsely chopped
2½ teaspoons salt
½ teaspoon freshly ground black pepper
3 pounds baking potatoes, such as russet or Burbank, peeled and cut into 1/8-inch-thick rounds (see Note)
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1. Position a rack in the