SWEET POTATO PARSNIP LATKES
An updated version of the Hanukkah classic, this side dish can be on the table in thirty minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, mix all ingredients except oil, sour cream and additional green onions until blended.
- In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Scoop sweet potato mixture by 1/4 cupfuls into skillet; flatten slightly. Cook 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining batter. Add remaining oil as needed to prevent sticking. Top with sour cream. Garnish with additional green onions.
Nutrition Facts : Calories 162, Carbohydrate 14 g, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 163 mg
SWEET POTATO PANCAKES
This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.
Provided by Eric
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
- Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 10.8 g, Cholesterol 25.5 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 53.8 mg, Sugar 2.6 g
SWEET POTATO AND PARSNIP MASH
Provided by Tara Parker-Pope
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
- Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
- Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 673 milligrams, Sugar 15 grams, TransFat 0 grams
PARSNIP SWEET POTATO PANCAKES
Golden brown sweet potatoes make these cakes pretty to look at and even better to eat. The green onions and thyme add an extra boost. -Amy Short, Milton, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, thyme, salt and pepper. Stir in eggs until blended. Add the sweet potatoes, parsnips and onions; toss to coat., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 280 calories, Fat 14g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 431mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
SWEET POTATO AND PARSNIP LATKES WITH CHUNKY 5-SPICE APPLESAUCE
Instead of the usual potatoes, make latkes with sweet potatoes and parsnips. They pair beautifully with the homemade applesauce, which has great flavor thanks to Chinese 5-spice powder.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield About 12 latkes
Number Of Ingredients 14
Steps:
- For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool.
- For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary.
- Serve the latkes with the applesauce, sour cream and scallions.
SIMPLE PARSNIP PANCAKES
This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.
Provided by Catherine Boynton
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
- Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 14.7 g, Cholesterol 137.6 mg, Fat 13 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 641.1 mg, Sugar 4.4 g
MASHED SWEET POTATOES & PARSNIPS
A really good side dish to serve with an Easter ham. I was skeptical about the parsnips until I tried it.
Provided by annconnolly
Categories Yam/Sweet Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine sweet potatoes and parsnips in large saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender.
- Drain vegetables; return to pan. Add milk, butter, salt and nutmeg. Mash potato mixture to desired consistency over low heat. Stir in chives.
Nutrition Facts : Calories 116.5, Fat 5.6, SaturatedFat 3.5, Cholesterol 16, Sodium 381.2, Carbohydrate 14.8, Fiber 2, Sugar 2.8, Protein 2.2
PARSNIP PANCAKES
Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside. The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor. -Lois Frazee, Gardnerville, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives. , Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts :
SWEET POTATO & PARSNIP GRATIN
Looking for something a little different....Try this. Found this in the paper. Easy as can be! I added Rosemary to serve this with lamb, but Rosemary can be removed if preferred.
Provided by Tisme
Categories Yam/Sweet Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
- Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables.
- Bake, covered, for 30 minutes.
- Remove cover and bake for another 25 minutes or until vegetables are tender.
- Serve.
Nutrition Facts : Calories 424.6, Fat 15.1, SaturatedFat 9.2, Cholesterol 49.5, Sodium 1001.7, Carbohydrate 67.8, Fiber 12.8, Sugar 16.4, Protein 7.4
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