Crispy Root Vegetable Latkes with Beet Puree

Photo: Johnny Autry; Styling: Cindy Barr
Get the latkes going first, and while they cook, puree the sauce.

Yield:

Serves 6 (serving size: 3 latkes and about 2 1/2 tablespoons beet puree)

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional Information

Calories 232
Fat 8.4 g
Satfat 4.9 g
Monofat 1.4 g
Polyfat 1.1 g
Protein 5.5 g
Carbohydrate 33 g
Fiber 4.5 g
Cholesterol 60 mg
Iron 1.6 mg
Sodium 297 mg
Calcium 37 mg

Ingredients

2 cups grated peeled sweet potato
2 cups grated peeled baking potato
1 cup grated peeled parsnip
3 ounces all-purpose flour (about 2/3 cup)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
2 large eggs
1 cup grated onion
2 tablespoons olive oil, divided
1 tablespoon chopped dill (optional)
1 cup chopped, peeled apple
3 tablespoons water
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 (8-ounce) package precooked red beets, drained

Preparation

1. Preheat oven to 325°.

2. Place first 3 ingredients on paper towels; squeeze until barely moist. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cumin, 1/4 teaspoon salt, eggs, and onion in a bowl; beat with a mixer at medium speed until blended. Add potato mixture; beat with a mixer at low speed until combined.

3. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil; swirl. Heap 3 tablespoons potato mixture into pan to form a patty; flatten slightly. Repeat procedure 5 times to form 6 patties. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven. Repeat procedure twice with remaining oil and potato mixture to yield 18 latkes total. Sprinkle latkes with 1/4 teaspoon salt. Garnish with dill, if desired.

4. Combine apple and remaining ingredients in a food processor; process until smooth. Serve with latkes.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Rozanne Gold,

December 2012