Potato-Parsnip Latkes with Savory Applesauce

Potato-Parsnip Latkes with Savory Applesauce
Photo by Lara Ferroni


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

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


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