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Jewish

Rosemary-Parsnip Latkes
Ingredients
Parsnips are a delicious cousin of carrots, and surprisingly sweet; savory rosemary and red onion help balance that sweetness. These latkes may be frozen in an airtight container.
olive oil cooking spray
2 Tbsp. olive oil
2 lb. parsnips, peeled and finely shredded (about 5 cups)
1 red onion, finely shredded
1/2 tsp. salt
2 tsp. dried rosemary
Grated zest of 1 lime, about 1 tsp. (optional)
2 eggs, lightly beaten
1 Tbsp. flour or matzo meal
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Rosemary-Parsnip Latkes

Rosemary-Parsnip Latkes

Rosemary-Parsnip Latkes
  • Servings:Serves 26
  • Prep Time:45 minutes
  • Cook Time:45 minutes
directions
1. Preheat oven to 425 degrees F. Line two baking sheets with foil and spray with olive oil cooking spray, then grease each side of the pan with oil.
2. In a large bowl, mix together parsnips and onion with a fork. Add salt, rosemary, and lime zest, if using, and mix thoroughly. Add eggs and mix well. Sprinkle on flour or matzo meal and mix until incorporated.
3. Use a soup spoon to scoop a heaping amount (about 3 Tbsp.) of parsnip mixture for each latke. Place scoops on prepared baking sheets and press each into a flat pancake shape with the back of a spatula. Latkes can be close together - about 1/2 inch apart - as they will not spread during cooking.
4. Bake latkes, two sheets at a time for 15 minutes at 425 degrees F. After 15 minutes, remove pans from oven. Spray top of each latke with olive oil cooking spray, then flip over. Return pans to oven and bake an additional 12 to 15 minutes, until latkes are brown around edges and on top. Serve warm. Latkes may be made in advance and refrigerated or frozen. Reheat at 300 degrees F for about 10 minutes.
Source: Hannaford fresh Magazine, November - December 2008
 
 
 
 
 
 
 
 
 
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