Parsnip Potato Latkes With Horseradish Cream |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Cooking Light, NOVEMBER 2003 Ingredients:
1/2 cup nonfat sour cream |
1/4 teaspoon prepared horseradish |
2 1/2 cups shredded peeled baking potatoes (about 1 pound) |
2 1/2 cups shredded peeled parsnips |
1 cup grated carrot |
1 teaspoon salt, divided |
1/2 cup chopped red onion |
1/4 cup all-purpose flour |
1/4 teaspoon fresh ground black pepper |
2 tablespoons vegetable oil, divided |
Directions:
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.
6. 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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