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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Crispy Root Vegetable Latkes with Beet Puree

Get the latkes going first, and while they cook, puree the sauce.

Cooking Light DECEMBER 2012

  • Yield: Serves 6 (serving size: 3 latkes and about 2 1/2 tablespoons beet puree)
  • Hands-on:45 Minutes
  • Total:45 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 8.4g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.5g
  • Carbohydrate: 33g
  • Fiber: 4.5g
  • Cholesterol: 60mg
  • Iron: 1.6mg
  • Sodium: 297mg
  • Calcium: 37mg
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Crispy Root Vegetable Latkes with Beet Puree recipe

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