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    You are in: Home / Recipes / Parsnip-Golden Beet Latkes Recipe
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    Parsnip-Golden Beet Latkes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    KateL's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    SAUCE

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Parsnip-Golden Beet Latkes

    Serving Size: 1 (260 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 297.2
     
    Calories from Fat 148
    50%
    Total Fat 16.5 g
    25%
    Saturated Fat 5.5 g
    27%
    Cholesterol 154.4 mg
    51%
    Sodium 850.7 mg
    35%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 7.1 g
    28%
    Sugars 11.6 g
    46%
    Protein 8.6 g
    17%

    The following items or measurements are not included:

    fresh ground black pepper

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