Potato-Parsnip Latkes with Savory Applesauce

Ingredients

• 1 cup crème frache
• 1 freshly ground black pepper
• 2 parsnips (about 1 pound)
• 2 russet potatoes (about 1 1/2 pounds)
• 1 ¼ cups unsalted butter
• 2 large egg whites
• 2 tablespoons fresh chives
• + 1 more ingredients
• • 1 teaspoon salt

In small, heavy saucepan over moderate heat, bring butter to boil. Boil, uncovered, until layer of foam forms on top, then reduce heat to very low. Continue to cook, stirring occasionally, until thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. St...

View full recipe at Epicurious