Try this recipe in the heart of winter, when root vegetables like parsnips are at their sweetest. Enjoy this unique recipe that shows off their delicate flavor against the pungent kick of horseradish.
½ pound russet potato
1 pound parsnips
1 tablespoon fresh lemon juice
¼ cup spelt flour or gluten free flour such as buckwheat
1 teaspoon baking powder
1 teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons fresh dill chopped
2 large eggs lightly beaten
Olive oil for frying
Sauce
1 cup sour cream
1 tablespoon lemon juice
½ teaspoon sea salt
1 tablespoon freshly grated or prepared horseradish
1 tablespoon fresh dill chopped
Preheat oven to 250˚F
Line a baking sheet with foil and leave in oven until needed.
Peel veggies and grate them on the large holes of a box grater or use the shredding blade of a food processor.
Place veggies on a lint free dish towel and squeeze moisture out. Repeat after two minutes. Transfer veggies to a large bowl. Add lemon juice.
In a small bowl, combine the flour, baking powder, salt, pepper and dill. Toss with the veggies.
Stir the eggs into the veggie mixture, evenly coating the strands.
Heat a cast iron skillet over medium heat. Add 3 tablespoons of the oil and heat until the oil shimmers.
Use a fork or your fingertips to gather spoonful size mounds of veggies and drop them into the skillet. When golden underneath, flip the pancakes. Cook on the other side until nicely browned. Transfer to paper towels to drain briefly then move to the warmed cookie sheet. Return to the oven.
Add more oil if needed and repeat the process until all the batter is used.
Combine the sauce ingredients and dollop over the top of the warm Latkes just before serving.