Parsnip Potato Latkes Whorseradish Cream Food

PARSNIP LATKES WITH LOX AND HORSERADISH CREME

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.

CELERY ROOT-PARSNIP LATKES

Steps:

• Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.
• Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don't over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.

PARSNIP POTATO LATKES W/HORSERADISH CREAM

Steps:

• combine sour cream and horseradish, refrigerate combine parsnips, potatoes, carrots in a colander.
• press down with paper towels to remove excess moisture.
• place in a large bowl, add onions, flour, salt, pepper preheat oven to 400 divide parsnip mixture into 10 patties (latkes) heat oil in skillet, fry 5 latkes at a time, about 3 minutes per side until brown, remove to a baking sheet, repeat with remaining latkes.
• bake latkes for 20 minutes, turning after 10 minutes.
• serve with horseradish cream.

PARSNIP POTATO LATKES WITH HORSERADISH CREAM

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.

PARSNIP LATKES WITH SMOKED HADDOCK & POACHED EGG

Steps:

• Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season and set aside.
• Heat oven to its lowest setting. Pour the milk into a saucepan and add the haddock, skin-side up. Cover, bring slowly to the boil, then turn off the heat and poach for 5 mins. Discard the milk and haddock skin. Put the fish in a bowl and mix in the horseradish and lemon zest - as you stir, the fish will flake. Put the spinach in a casserole dish, then push to one side, pour over 3 tbsp boiling water and season. Put the haddock in the other side, cover with foil and put in the oven to keep warm.
• Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten with the back of a fish slice and fry for 3-4 mins on each side until golden. Transfer to a baking tray lined with kitchen paper and keep warm in the oven. Repeat with the remaining mixture.
• Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Divide the latkes between plates, spoon over the fish and spinach and top with an egg. Season and serve with dill fronds and lemon wedges.

POTATO, PARSNIP & HORSERADISH BAKE

Steps:

• Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.
• Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
• Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.

PARSNIP-POTATO LATKES

Steps:

• Mix the sour cream (cottage cheese)& blue cheese together, set aside.
• Mix together potatoes, parsnips, onion, rosemary, salt& pepper.
• Stir to blend ingredients.
• Sprinkle Potato startch over and mix again.
• Put some oil in a skillet and fry the latkes in batches.
• Use apprx 1/2 cup of the mixture per latke (should be apprx 3 1/2" diam).
• Fry for 6-8 minutes or until golden on both sides.
• Have oven heated to 250F slip the cooked latkes onto a cookie sheet and keep warm in the oven until all are cooked.
• Serve immediately with the dressing on the side.

POTATO PARSNIP LATKES

Steps:

• Preheat oven to 250°F.
• Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
• Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture.