Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar

Ingredients

1 cup each shredded/grated Carrots and Beets
1/4 cup chopped Parsley
1/4 tsp Nutmeg
Salt and Pepper
1 crushed clove of Garlic
2 Eggs
1/4 cup Fat (olive oil or butter) for cooking

Instructions

Mix all ingredients together and drop in hot fat 1/4 cup at a time. Cook until browned on both sides about two minutes each.
To serve: add a dollop of creme fraiche to each latke and 1/2 tsp of caviar to the tops.

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