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).
Parsnip-Potato Latkes with Horseradish Cream
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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Amount per serving
- Calories: 201
- Calories from fat: 17%
- Fat: 3.9g
- Saturated fat: 0.9g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.9g
- Protein: 3.9g
- Carbohydrate: 37.6g
- Fiber: 5.3g
- Cholesterol: 5mg
- Iron: 1.1mg
- Sodium: 571mg
- Calcium: 71mg
- 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
- 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.
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