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Total Time
20mins
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!

Ingredients Nutrition

Directions

  1. Preheat oven to 200 degrees F.
  2. Whisk flour, baking powder, salt and pepper in a large bowl.
  3. Squeeze dry the beets in a clean kitchen towel. In the large bowl with flour, toss beets together with parsnips. Stir in the eggs.
  4. In a large skillet over medium-high heat, warm oil.
  5. 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.
  6. Keep warm in 200F oven until ready to serve.
  7. SAUCE.
  8. Stir horseradish and parsley into sour cream and serve on the side.