Parsnip-Golden Beet Latkes

Name: Parsnip-Golden Beet Latkes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by KateL

"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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Ready In:: 20mins
Ingredients:: 11
Serves:: 4

ingredients

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
SAUCE
2 tablespoons grated horseradish
2 tablespoons flat-leaf Italian parsley, finely chopped
¹⁄₂ cup sour cream

directions

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.
SAUCE.
Stir horseradish and parsley into sour cream and serve on the side.