¼ of small celeriac, peeled
1 small onion, grated on the fine holes of a box grater to yield 1/3 cup
1 (or more) medium potato, grated on the large holes of a box grater to yield 1½ cups
3 tablespoons flour of choice
1 teaspoon sea salt
¼ teaspoon freshly grated pepper
1 tablespoon unsalted butter, for buttering the pan
24 small sprigs of fresh rosemary
1 recipe Apple-Onion Compote
1. Preheat the oven to 425 degrees F. Using a box grater, grate the celeriac with the large hole of the grater to yield 1 cup. In a medium bowl, combine celeriac, onion, potato, flour, salt, and pepper.
2. Butter a 12×17-inch baking sheet. Place a 1½-inch cookie cutter near one corner on the baking sheet. Fill the cutter with 1 tablespoon of the mixture and pat down to fill the cutter evenly. Gently lift up the cutter and repeat this process using the remaining potato mixture to make a total of 24 pancakes.
3. Transfer pan to oven and bake for 15 minutes to set the pancakes. Remove the pan from oven and flip the pancakes. Return to oven and continue to bake until pancakes are crispy and golden on the outside, 10-12 minutes more. Transfer pancakes to paper towels to drain.
4. Garnish each pancake with rosemary and serve with the Apple-Onion Compote.
Makes 2 dozen