Prep 10 mins
Cook 10 mins
Entered for safe-keeping, from 12/01/13 Parade Magazine. This looks like a healthy variation, with nary a potato in sight, but vitamin-rich. Just don't go overboard with the sour cream. Many people don't care for parsnips, and I don't care for them on their own, but they make a fantastic supporting player!
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 big pinch fresh ground black pepper
- 3⁄4 lb golden beets, peeled and shredded (~3)
- 3⁄4 lb parsnip, peeled and shredded (~2 large)
- 3 eggs, beaten
- 2 tablespoons olive oil
- 2 tablespoons grated horseradish
- 2 tablespoons flat-leaf Italian parsley, finely chopped
- 1⁄2 cup sour cream
- Preheat oven to 200 degrees F.
- Whisk flour, baking powder, salt and pepper in a large bowl.
- Squeeze dry the beets in a clean kitchen towel. In the large bowl with flour, toss beets together with parsnips. Stir in the eggs.
- In a large skillet over medium-high heat, warm oil.
- For each latke, drop 1/4 cup of mixture into skillet and cook, pressing with a spatula to flatten. Cook until golden brown, 4-5 minutes per side.
- Keep warm in 200F oven until ready to serve.
- Stir horseradish and parsley into sour cream and serve on the side.