Parsnip-Potato Latkes with Horseradish Cream

Parsnip-Potato Latkes with Horseradish Cream Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Pressing the patties firmly between your hands when you're shaping them helps bind all of the ingredients together.

Yield:

5 servings (serving size: 2 latkes and about 1 1/2 tablespoons horseradish cream)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Caloriesfromfat 17 %
Fat 3.9 g
Satfat 0.9 g
Monofat 1.9 g
Polyfat 0.9 g
Protein 3.9 g
Carbohydrate 37.6 g
Fiber 5.3 g
Cholesterol 5 mg
Iron 1.1 mg
Sodium 571 mg
Calcium 71 mg

Ingredients

1/2 cup fat-free sour cream
1/4 teaspoon prepared horseradish
2 1/2 cups shredded peeled baking potato (about 1 pound)
2 1/2 cups shredded peeled parsnip
1 cup grated carrot
1 teaspoon salt, divided
1/2 cup chopped red onion
1/4 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided

Preparation

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.

Note:

Kathryn Conrad and Jean Kressy,

November 2003
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