Parsnip Latkes

I can't believe I went so long without trying a parsnip. I also can't believe that it has taken me this long to try them any other way than roasted (I'll eventually have to post a recipe for the mustard and honey roasted parsnips that I love in the wintertime). Parsnips are like sweeter, earthier tasting carrots and they have such a wonderful flavor when cooked. Combine them with the horseradish-dill sauce and this recipe is an awesome spring/summer side dish. 


Ingredients
1/2 pound Yukon gold potatoes
2 tbsp. fresh lemon juice
1 lb. parsnips
1/4 cup all-purpose flour
1 tsp. baking powder
2 large eggs
3 tbsp. chopped fresh dill
1 1/2 tsp. salt
1/4 tsp. black pepper
Olive oil
1 cup sour cream
1 tbsp. prepared horseradish


Directions
1. Peel the potatoes and parsnips.
2. Grate them in a food processor or on the large holes of a grater.
3. Transfer to a clean dishtowel and wring out as much liquid as possible. After two minutes, wring again.
Note: you want the water out so your latkes will be crispy and golden.

4. In a large bowl, combine the shredded vegetables with 1 tbsp. fresh lemon juice and toss. This will keep the potatoes from discoloring (yuck!)

5. In a small bowl, combine the flour, baking powder, salt, pepper and 2 tbsp. chopped fresh dill.

6. Toss with the shredded vegetables.
7. Lightly whisk the eggs and then add to the vegetable mixture. Set aside.

8. In a large skillet, heat olive oil over medium heat until it hisses when sprayed with water.
9. Place one spoonful of the vegetable mixture into the skillet and flatten gently into a pancake shape. Repeat until the pan is full but not overly crowded.

10. When the latke is golden on the bottom (about 3 to 4 minutes), flip and cook for another 2 to 3 minutes.

11. Transfer to a paper towel to drain and repeat with the rest of the vegetable mixture.
12. Eat immediately or keep warm in a 250 degree oven on a foil-lined baking sheet until mealtime.
13. To make the sauce, combine the sour cream, horseradish, 1 tbsp. chopped dill, 1 tbsp. lemon juice and 1/2 tsp. salt. Serve dolloped on top of the latkes.