Combine sour cream and horseradish; cover and chill.
Combine potato, parsnip, and carrot; spread evenly onto several layers of paper towels. Sprinkle with 3/4 teaspoon salt; let stand 30 minutes. Cover with additional paper towels, and press down to absorb liquid. Place parsnip mixture in a large bowl. Add onion, flour, and pepper; toss to combine.
Preheat oven to 400°.
Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 5 patties; cook 2 minutes on each side or until golden brown. Place cooked patties on a baking sheet. Repeat procedure with remaining oil and uncooked patties. Bake latkes at 400° for 20 minutes, turning after 10 minutes. Sprinkle evenly with 1/4 teaspoon salt. Serve with horseradish cream.
I have been hoarding this recipe since I first saw it, and finally made it and really enjoyed it. The parsnip adds a sweet, earthy flavor that goes well with the potato and carrot. I did not have problems with the pancakes falling apart as the other reviewer did- but they do need to get pressed together firmly, in a hot pan (I used non-stick), and I kept them slightly smaller than the recipe recommends. The horseradish sauce made a nice complement, but next time I would add sauce to taste (it was a bit mild for me).
Such a disappointment! The patties collapsed into a hash brown-like mess. I tried adding an egg to the second batch but had the same result. Both the latkes and the cream were bland - added much more horseradish to make up for it. Took forever to grate the veggies, and all for naught. :(
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