You can grate this by hand with a box grater or with the grating disc of a food processor. Other herbs to try: parsley, thyme, tarragon, oregano, dill, basil…

3 c peeled, grated celeriac
1 large apple, (peeled and) grated
1 T minced fresh sage, or 1 t dried sage
1/2 c minced (red) onion
1 t salt
black pepper, to taste
1 egg
6 T flour, plus extra if necessary
oil, for frying
sour cream, yogurt, mustard, chutney, pesto, or other condiments, for serving

1. Preheat oven to 200ºF. Line a baking sheet with some paper towels. The paper towels will absorb any excess oil from the latkes.

2. Combine grated celeriac and apple. Put a steamer basket in a saucepan, add about an inch of water, then add celeriac and apple. Bring to the boil, cover, and steam for 2 minutes. Remove from heat, let cool some, then transfer to a bowl and stir in the sage, onion, salt, and pepper. Add in the egg, then the flour, stirring just to combine.

3. Roughly form a heaping tablespoon of batter into a patty by hand. If the mixture seems a little too loose, add flour by the tablespoon to the mixture in the bowl until a firmer consistency is achieved. Make about  12 latkes from the batter.

4. Heat a thin layer of oil in a skillet over medium heat until hot but not smoking (if it feels hot when you place your hand an inch or so above the pan, it’s ready). Carefully lay, depending on the skillet size, 4 or 5 latkes in the pan, without overcrowding–don’t let them touch. Cook for about 4 minutes, until the underside is golden. Flip over, pressing the patties down with a spatula to flatten slightly. Cook for another couple of minutes, or until golden. Remove from pan and put on the baking sheet and into the oven to keep warm while you finish cooking the remaining patties.

5. Serve as is, or with suggested condiments on top or beside.