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Parsnip Latkes & Sour Cream Sauce

March 10, 2016

The other week I received a big ol’ ugly looking vegetable called a parsnip.  I can’t say I have ever ate one before and I certainly never bought one either.  And if my farm box didn’t tell me what vegetables I was getting I may not have known what it was.  It is a winter root vegetable that they say is closely related to carrots and parsley, huh?   I think of it as a fibrous potato so I essentially made a hash brown out of it.  A latke is a potato pancake and traditional Jewish dish.

Like the recipe says make sure to get the bulk of the moisture out.  I was a little lazy and a moist latke made it hard to crisp up.  I wasn’t a huge fan of the sour cream sauce.  I just so happened to have sour cream on hand so I made it.  Being Midwestern, I think ketchup would have been better:)

This dish goes as a side to many, but I think would be a good breakfast side with some eggs.  That is if you like eggs…


Difficulty: Medium (if you don’t get the moisture out)
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
Yield: 8 latkes
Taste: Good


1/4 pound (about 1 medium) Russet potato
1/2 tbs fresh lemon juice
1/2 pound parsnips (about 1 large or 2 medium)
1/8 cup all-purpose flour
1/2 tsp baking powder
1 large egg, lightly beaten
1 tbs chopped fresh dill
1/2 tsp table salt
1/8 tsp freshly ground black pepper
Olive oil (or a mix of olive and vegetable or peanut oil) for frying

1/2 cup sour cream
1/2 tbs lemon juice
1/4 tsp table salt
1/2 tbs freshly grated or prepared horseradish
1/2 tbs chopped dill


1) Peel vegetables and grate them on the large holes of a box grater or the shredding blade of a food processor. When using the food processor if you lay the vegetables sideways in the chute you will get longer strands of vegetables. This creates a nicer latkes look.

2) Transfer shredded vegetables to a lint-free dishtowel or square of cheesecloth, and wring out as much liquid as possible. Let stand for two minutes, then wring again. (I didn’t do a good job here which made getting crisp latkes more difficult)

3) Transfer wrung-out vegetables to a large bowl. Add lemon juice.

4) In a tiny dish, stir together the flour, baking powder, salt, pepper and any herbs or additional seasonings and toss with vegetables, evenly coating the strands.

5) In the same tiny dish, whisk your egg and then stir this into the vegetable-flour mixture, evenly coating the strands.

6) Heat a large, heavy skillet, preferably cast iron, over medium heat. Once skillet is hot, add 3 tablespoons oil and heat oil until shimmering. You can test if it is hot by adding a drop of water.  If it spits than the oil is ready.

7) Using a fork or your fingertips gather spoonful-sized mounds of battered vegetables and drop them onto the heated skillet pressing down to flatten gently. When golden underneath, 3 to 4 minutes later, flip pancakes. [If you’re using a gas range, you’ll likely have to rotate your pancakes 180 degrees halfway through the cooking time so that they color evenly underneath.] Cook on the other side until nicely bronzed underneath, another 2 to 3 minutes, and transfer to paper towels briefly to drain pancakes.

8) Add more oil as needed (you want to keep the pan at that 3 tablespoon level), being sure it is heated before adding more pancakes to the skillet. Repeat with remaining batter.

9) For the sauce: Mix sauce ingredients in a small dish. Adjust seasonings to taste.

10) Serve warm with a dollop of the sauce.

Sour Cream Dill Sauce


Two Latkes with Sauce Served with a Grilled Sandwich


Source: Smitten Kitchen

One Comment

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  1. Roasted Carrots and Parsnips  | Elements of Wood

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