Parsnip Latkes With Lox And Horseradish Creme Recipes

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PARSNIP LATKES WITH LOX AND HORSERADISH CREME



Parsnip Latkes with Lox and Horseradish Creme image

A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. -Todd Schmeling, Gurnee, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 3 dozen.

Number Of Ingredients 14

1 pound potatoes, peeled
1 pound parsnips, peeled
2/3 cup chopped green onions
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
Oil for deep-fat frying
1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips
1 cup creme fraiche or sour cream
1 tablespoon snipped fresh dill
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon white pepper
Fresh dill sprigs

Steps:

  • Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper., In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels., Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.

Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 110mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

PARSNIP POTATO LATKES WITH HORSERADISH CREAM



Parsnip Potato Latkes With Horseradish Cream image

Make and share this Parsnip Potato Latkes With Horseradish Cream recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 35m

Yield 5 serving(s)

Number Of Ingredients 10

1/2 cup nonfat sour cream
1/4 teaspoon prepared horseradish
2 1/2 cups shredded peeled baking potatoes (about 1 pound)
2 1/2 cups shredded peeled parsnips
1 cup grated carrot
1 teaspoon salt, divided
1/2 cup chopped red onion
1/4 cup all-purpose flour
1/4 teaspoon fresh ground black pepper
2 tablespoons vegetable oil, divided

Steps:

  • Combine sour cream and horseradish; cover and chill.
  • Combine potato, parsnip, and carrot; spread evenly onto several layers of paper towels. Sprinkle with 3/4 teaspoon salt; let stand 30 minutes. Cover with additional paper towels, and press down to absorb liquid. Place parsnip mixture in a large bowl. Add onion, flour, and pepper; toss to combine.
  • Preheat oven to 400°.
  • Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 5 patties; cook 2 minutes on each side or until golden brown. Place cooked patties on a baking sheet.
  • Repeat procedure with remaining oil and uncooked patties. Bake latkes at 400° for 20 minutes, turning after 10 minutes. Sprinkle evenly with 1/4 teaspoon salt. Serve with horseradish cream.

Nutrition Facts : Calories 228, Fat 6.2, SaturatedFat 1, Cholesterol 2.3, Sodium 509.9, Carbohydrate 40.1, Fiber 5.7, Sugar 7.4, Protein 4.5

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