Sweet Potato and Parsnip Latkes
Sweet Potato and Parsnip Latkes
Directions
- To make the latkes, wash and dry sweet potato and parsnip, then peel and shred them.
- Toss together in a bowl with a pinch of salt, pepper and flour.
There shouldn’t be any moisture in this mixture as the potato and parsnip are dry.
- Cook one first and see how if holds together then add a bit more flour if necessary.
- In a cast iron or heavy skillet heat 1-2 tablespoons oil over medium high heat.
- Add about 2-3 tablespoons of shredded mixture to make each latke.
Cook until golden on each side, adjust heat as necessary.
- Keep warm in oven on serving platter. Makes about 17-20.
Serve with apple chutney, creme fraiche, sauerkraut and fresh dill.
Ingredients
- 1 sweet potato, peeled and shredded
- 1 parsnip(s), peeled and shredded
- 1/4 cup flour
- Avocado oil, for frying
- salt and pepper, to taste
- 1 cup West Creek® Sauerkraut , drained
- creme fraiche, serve alongside
- apple chutney, recipe follows
Apple Chutney
Directions
- In a small saucepan sauté shallot and garlic in olive oil briefly then add apples and sauté1-2 minutes more with a pinch of salt.
- Add candied ginger, orange juice, apple cider vinegar, currants and syrup - mix well and continue to cook until apples are slightly soft and flavors are blended about 5 more minutes.
- Set aside to cool. Taste and adjust if necessary.
Ingredients
- 2 Granny Smith apples, peeled and cut into 1/4 in cubes
- 1 shallot(s), minced
- 1 clove garlic, minced
- 2 Tbsp. candied ginger
- 2 Tbsp. orange juice
- 2 Tbsp. vinegar, apple cider
- 2 Tbsp. maple syrup
- 1/4 cup currants
- 1/4 tsp. allspice
- dill, fresh, for garnish
