Ingredients
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1/2
-
1
-
2 1/2
-
2 1/2
-
1
-
1/2
-
1/4
-
-
1 - 2
-
-
-
-
-
-
Directions
parsnip potato latkes w/horseradish cream,another twist on latkes. we eat these traditionally for chanukah, but we love them all year around!,These latkes are so delicious! We had these as a side dish to baked chicken and there wasn’t a scrap left. Quick and easy too when using your food processor for grating all the veggies. Thanks chia, definite keeper…I’ll be doing these again!,We really enjoyed these. I forgot to add any salt though I would recommend that you do add a bit. I made the cream with fat free sour cream and about 3 tsp. of horseradish which was the correct amount for us. I think next time I will cook them a little longer in the pan (like 5 minutes a side) to get them a little crisper. But they were crisp on the outside and soft on the inside with a lovely flavor from the vegetable mix.
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Steps
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1
Done
|
Combine Sour Cream and Horseradish, Refrigerate Combine Parsnips, Potatoes, Carrots in a Colander. |
|
2
Done
|
Press Down With Paper Towels to Remove Excess Moisture. |
|
3
Done
|
Place in a Large Bowl, Add Onions, Flour, Salt, Pepper Preheat Oven to 400 Divide Parsnip Mixture Into 10 Patties (latkes) Heat Oil in Skillet, Fry 5 Latkes at a Time, About 3 Minutes Per Side Until Brown, Remove to a Baking Sheet, Repeat With Remaining Latkes. |
|
4
Done
|
Bake Latkes For 20 Minutes, Turning After 10 Minutes. |
|
5
Done
|
Serve With Horseradish Cream. |
