Ingredients
-
1/2
-
1/4
-
2 1/2
-
2 1/2
-
1
-
1
-
1/2
-
1/4
-
1/4
-
2
-
-
-
-
-
Directions
Parsnip Potato Latkes With Horseradish Cream,Cooking Light, NOVEMBER 2003,Cooking Light, NOVEMBER 2003
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Steps
|
1
Done
|
Combine Sour Cream and Horseradish; Cover and Chill. |
|
2
Done
|
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
Done
|
Preheat Oven to 400. |
|
4
Done
|
Divide Parsnip Mixture Into 10 Equal Portions (about 1/4 Cup Per Portion), Shaping Each Into a 1/2-Inch-Thick Patty. |
|
5
Done
|
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. |
|
6
Done
|
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. |
