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Parsnip-Potato Latkes with Horseradish Cream

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 5 servings (serving size: 2 latkes and about 1 1/2 tablespoons horseradish cream)
Pressing the patties firmly between your hands when you're shaping them helps bind all of the ingredients together.

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

Nutrition 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

How to Make It

  1. Combine sour cream and horseradish; cover and chill.

  2. 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.

  3. Preheat oven to 400°.

  4. Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.

  5. 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.