Broccoli Leek Latkes with Caramelized Onion Yogurt Dip

Makes 6 latkes; 1¾ cups dip

GATHER FOR LATKES

1 medium leek

1 teaspoon sea salt

1 head broccoli (approximately 1 pound)

2 teaspoons black mustard seeds

1 cup chickpea flour (we love the Bob’s Red Mill brand)

¼ cup avocado oil

1 small bunch chives, for garnish

FOR CARAMELIZED ONION DIP

1 yellow onion

1 tablespoon avocado oil

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

½ teaspoon sea salt

1 cup plain coconut yogurt (or yogurt of choice)

MAKE IT TO MAKE BROCCOLI LEEK LATKES

• Trim tougher green part and root of leek. Cut remainder in half lengthwise and slice (approximately 2 cups). Place in a large bowl of water and massage to loosen any lodged sand. Scoop out leek pieces without agitating any sand that might have fallen to the bottom. Rinse out bowl and return leek pieces to bowl.

Pat dry. Massage leeks with salt to soften them.

• Grate broccoli crown into bowl with leeks (approximately 1 1/4 cups), reserving stems for different use.

• Stir in sea salt, black mustard seeds, chickpea flour, and 1/4 cup filtered water.

• Allow batter to rest for 5 minutes.

• Preheat large nonstick pan over medium heat. Add 2 tablespoons avocado oil.

• Scoop ¼ cup batter into pan, using a spatula to spread it into a 1/4-inch thick latke. Repeat with additional batter, taking care not to overcrowd.

• Cook for 4 minutes per side, on medium-low heat, until golden and cooked through.

• Repeat with remaining batter.

• Slice chives and use to garnish latkes.

• Serve with Caramelized Onion Dip.

TO MAKE CARAMELIZED ONION DIP

• Preheat oven to 450ºF.

• Line baking tray with parchment paper.

• Cut onion in half. Slice thinly (approximately 1½ cups) and place on lined tray.

• Toss with avocado oil, maple syrup, apple cider vinegar and sea salt, and spread to evenly distribute.

• Bake for 10 minutes.

• Cool and stir into coconut yogurt.

• Serve chilled with Broccoli Leek Latkes.