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Parsnip Latkes

I love me some good parsnip! – I actually substitute this vegetable in many recipes that call for potatoes. The Parsnip has the same texture as the potato, yet more sweet and flavorful! – I use is in stews, soups, and one of my favorite ways – the latke.

Parsnip Latkes


(makes about 6)

1/2 lb (1 large or two medium-small) parsnips, shredded
2 scallions, cut to 2-inch pieces and julienned lengthwise
1 egg, scrambled
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black or white pepper, or to taste
2-4 tablespoons vegetable oil

optional dipping sauce:
1 tablespoon soy sauce
1 teaspoon rice vinegar

or serve with a little sour cream and some apple sauce.

Beat the egg in a medium-large bowl and combine with the rest of the ingredients except for the oil and the dipping sauce. Heat a tablespoon of oil on a skillet over a medium flame until hot. Using your hands, form the parsnip mixture into roughly 3-inch patties at a time, and place gently onto the pan, keeping each pancake an inch or so apart (you will probably need to work in batches). Cook for 2-3 minutes on the first side before flipping; flip, and cook another 2-3 minutes or until lightly browned on both sides. Remove from heat and serve with the optional dipping sauce immediately.

These can also be baked in an oven at 375 for about 20 minutes , on a sprayed 9×13 cookie sheet (will come out mushier than if pan fried)

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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