Parsnip And Sunchoke Latkes With Scallion Yogurt An

Name: Parsnip And Sunchoke Latkes With Scallion Yogurt And Kimchi Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the latkes; 1 medium sized parsnip, peeled; 4 or 5 sunchokes, depending on size, peeled; 1/2 small white onion; 1 egg white; 3 tablespoons all-purpose flour; 1 teaspoon salt and cracked black pepper to taste; Frying oil such as canola, vegetable, or high heat avocado oil.; Scallion yogurt, kimchi sauce; 1 medium red bell pepper, cut into 1-inch chunks; 1/2 small white onion, thinly sliced; 2 cloves of garlic, sliced; 1/4 cup kimchi + liquid; 1 tablespoon rice wine vinegar; 2 tablespoons grapeseed or other neutral oil; 1 tablespoon water; 1/2 cup Greek yogurt; 1 tablespoon freshly squeezed lemon juice; 12 stalks of scallion, thinly sliced; Salt and pepper to taste

Servings: persons

For the latkes
1 medium sized parsnip, peeled
4 or 5 sunchokes, depending on size, peeled
1/2 small white onion
1 egg white
3 tablespoons all-purpose flour
1 teaspoon salt and cracked black pepper to taste
Frying oil such as canola, vegetable, or high heat avocado oil.
Scallion yogurt, kimchi sauce
1 medium red bell pepper, cut into 1-inch chunks
1/2 small white onion, thinly sliced
2 cloves of garlic, sliced
1/4 cup kimchi + liquid
1 tablespoon rice wine vinegar
2 tablespoons grapeseed or other neutral oil
1 tablespoon water
1/2 cup Greek yogurt
1 tablespoon freshly squeezed lemon juice
12 stalks of scallion, thinly sliced
Salt and pepper to taste

1
Grate the parsnip, onion, and sunchokes into a bowl. It's ok if the sunchokes aren't perfectly peeled, the skin is edible and makes it rustic-looking. Add the salt and pepper, then egg white and mix lightly with your hand or a spatula. Sprinkle the flour over the mixture and incorporate. Squeeze the mixture in your hand, it should hold together lightly, if it still feels very wet, add another tablespoon of flour.
2
Heat a wide frying pan on high heat, add enough oil to generously coat the bottom of the pan. Use two large soup spoons to spoon and flatten the pancakes into the pan, allowing a little room in between. Cook till golden brown and crispy on both sides. Transfer to a plate lined with paper towels to absorb the oil, season lightly with salt. Serve with scallion yogurt and kimchi sauce.
3
In a saute pan on medium-high heat, saute red bell pepper, onion and garlic until all ingredients soften and lightly brown, about 2 minutes.
4
Throw the bell pepper onion mixture into a blender with the kimchi, kimchi juices, water, olive oil and rice wine vinegar. Blend until totally pureed. Sprinkle in 1/2 teaspoon salt. Taste and adjust seasoning.
5
Mix yogurt with scallion, lemon juice, salt and pepper to make other dipping sauce.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the latkes, 1 medium sized parsnip, peeled, 4 or 5 sunchokes, depending on size, peeled, 1/2 small white onion, and more.

Yes, Parsnip And Sunchoke Latkes With Scallion Yogurt And Kimchi Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsnip And Sunchoke Latkes With Scallion Yogurt And Kimchi Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions