Ingredients
-
3
-
1
-
1
-
1
-
3/4
-
3/4
-
3
-
2
-
-
2
-
2
-
1/2
-
-
-
Directions
Parsnip-Golden Beet Latkes,Entered for safe-keeping, from 12/01/13 Parade Magazine. This looks like a healthy variation, with nary a potato in sight, but vitamin-rich. Just don’t go overboard with the sour cream. Many people don’t care for parsnips, and I don’t care for them on their own, but they make a fantastic supporting player!,Entered for safe-keeping, from 12/01/13 Parade Magazine. This looks like a healthy variation, with nary a potato in sight, but vitamin-rich. Just don’t go overboard with the sour cream. Many people don’t care for parsnips, and I don’t care for them on their own, but they make a fantastic supporting player!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 200 Degrees F. |
|
2
Done
|
Whisk Flour, Baking Powder, Salt and Pepper in a Large Bowl. |
|
3
Done
|
Squeeze Dry the Beets in a Clean Kitchen Towel. in the Large Bowl With Flour, Toss Beets Together With Parsnips. Stir in the Eggs. |
|
4
Done
|
in a Large Skillet Over Medium-High Heat, Warm Oil. |
|
5
Done
|
For Each Latke, Drop 1/4 Cup of Mixture Into Skillet and Cook, Pressing With a Spatula to Flatten. Cook Until Golden Brown, 4-5 Minutes Per Side. |
|
6
Done
|
Keep Warm in 200f Oven Until Ready to Serve. |
|
7
Done
|
Sauce. |
|
8
Done
|
Stir Horseradish and Parsley Into Sour Cream and Serve on the Side. |
