Parsnip-Potato Latkes with Horseradish Cream

Parsnip-Potato Latkes with Horseradish Cream
Photo by Photography: Randy Mayor

Ingredients

  • 1 teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped red onion
  • ¼ cup all-purpose flour
  • 2 ½ cups shredded peeled baking potato (about 1 pound)
  • ½ cup fat-free sour cream
  • 2 tablespoons vegetable oil, divided
  • + 3 more ingredients
    • 2 ½ cups shredded peeled parsnip
    • ¼ teaspoon prepared horseradish
    • 1 cup grated carrot

Combine sour cream and horseradish; cover and chill. 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...

View full recipe at My Recipes

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