Parsnip-Potato Latkes With Horseradish Cream Recipe

Name: Parsnip-Potato Latkes With Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fat-free sour cream; 1/4 teaspoon prepared horseradish; 2 1/2 cups shredded peeled baking potato (about 1 pound); 2 1/2 cups shredded peeled parsnip; 1 cup grated carrot; 1 teaspoon salt, divided; 1/2 cup chopped red onion; 1/4 cup all-purpose flour; 1/4 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil, divided

Servings: persons

1/2 cup fat-free sour cream
1/4 teaspoon prepared horseradish
2 1/2 cups shredded peeled baking potato (about 1 pound)
2 1/2 cups shredded peeled parsnip
1 cup grated carrot
1 teaspoon salt, divided
1/2 cup chopped red onion
1/4 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided

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 400u00b0.
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. Repeat procedure with remaining oil and uncooked patties. Bake latkes at 400u00b0 for 20 minutes, turning after 10 minutes. Sprinkle evenly with 1/4 teaspoon salt. Serve with horseradish cream.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 cup fat-free sour cream, 1/4 teaspoon prepared horseradish, 2 1/2 cups shredded peeled baking potato (about 1 pound), 2 1/2 cups shredded peeled parsnip, and more.

Yes, Parsnip-Potato Latkes With Horseradish Cream 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.

Parsnip-Potato Latkes With Horseradish Cream

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