Celery Root Pancakes with Chipotle Crema and Cilantro - Rick Bayless

Ingredients

• 2 medium-large (about 1 1/2 pounds total) celery root, peeled and trimmed at the root end
• 1 pound boiling potatoes (you’ll need 3 medium Yukon Gold potatoes, or 4 of the red- or white-skin boiling potatoes), peeled if you wish
• 2 eggs
• 4 to 6 canned chipotle chiles en adobo, removed from the canning sauce, seeded and finely chopped (divided use)
• About 2/3 cup chopped cilantro, thick bottom stems removed (divided use)
• Salt
• A few tablespoons olive or vegetable oil
• 1/2 cup Mexican crema, sour cream, crème fraiche or Greek-style yogurt
• About 1/4 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan