Sweet Potato And Parsnip Latkes With Chunky 5 Spice Applesauce Food

PARSNIP LATKES

Steps:

• In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until incorporated. Add parsnips and potato, and toss until combined and evenly coated.
• Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

SWEET POTATO AND PARSNIP SPIRALIZED LATKES

Steps:

• Preheat oven to 425° F. Prep a baking sheet by spreading about 1 teaspoon of oil to prevent the latkes from sticking.
• Bring 4 cups of water to a boil. Add spiralized sweet potato and parsnip noodles to a large colander and pour boiling water over top. Drain noodles well and allow them to cool a bit - about 10 minutes or so. Scooping out a handful at a time, put the sweet potato and parsnip noodles into a clean kitchen towel and squeeze to remove as much liquid as possible.
• Place squeezed noodles into a large bowl with eggs, scallions, garlic powder, salt and pepper. Mix well. Using a fork or your hands, scoop out some of the noodles and place onto the prepared baking sheet in the shape of a little nest. Each latke should use about 1/4 cup of the mixture and you should get about 12-14 latkes, depending on size. Press each latke down a bit with your hands. Place baking sheet in the oven and cook for 10 minutes. Remove sheet from oven, flip latkes over and cook for another 10 minutes until latkes are golden brown in color (the edges might get extra brown). Remove from oven and serve with apple sauce and plain greek yogurt (or sour cream).
• Alternatively, you can cook the spiralized latkes in a skillet. Heat a little oil (about 1 teaspoon) in a medium sized skillet over medium heat. Once oil is hot, use a fork or your hands to scoop out some of the noodles and place in the skillet in the shape of a little nest. 2-3 latkes should fit in your skillet at one time. Cook on one side for about 3-4 minutes until golden brown. Press latkes down with your spatula to flatten a bit, flip and cook for another 3 minutes. Remove latkes from the pan and enjoy.

SWEET POTATO AND PARSNIP PUREE

Steps:

• Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
• Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.

PARSNIP-POTATO LATKES WITH CINNAMON APPLESAUCE

Steps:

• Make the applesauce: Cut the apples into 1-inch pieces. Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice. Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes. Uncover and increase the heat to medium high. Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes. Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor. Set aside until ready to serve.
• Meanwhile, make the latkes: Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater. Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper. Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.
• Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side. Drain on paper towels and season with salt while hot. Serve with the cinnamon applesauce.

SWEET POTATO & PARSNIP BAKE

Steps:

• Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
• Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

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.

SWEET POTATO PARSNIP LATKES

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.