carrot and parsnip latkes

The summer between my junior and senior year of college, I moved in with my then-boyfriend, now the Hubs, because of an internship. I spent a lot of time cooking, loving having my own kitchen and time to cook. I remember finding a recipe for carrot and parsnip latkes and wondering what in the world a parsnip is.

Instead of looking it up before I left for the grocery store, I figured I would just find it in the produce aisle. After searching high and low, I finally decide to ask someone. Since there wasn't a sales associate in sight, I honed in on someone that looked like they cooked and asked her. She helped me find them and I realized they just looked like white carrots.

The Hubs ate them and said he liked them.  I think since that was early on in our relationship, he was just being nice. This time he was not as enthusiastic.

But I really like them. They are good on their own but I like putting an egg over easy on top for a little protein.

Since I do not have grater on my food processor, I grated them by hand which took significantly longer. If you have a food processor with that attachment, use it. Also, if you need to serve them all at once, heat the oven to 300ยบ F and place the latkes on a baking sheet once you are finished cooking them to keep them warm.

makes about 15

1 lb. parsnips, peeled and grated
1 lb. carrots, peeled and grated
2 c. chopped scallions
3 eggs, beaten
2 tsp. sea salt
pinch of nutmeg
5 - 6 Tbsp. olive oil

Place the grated vegetables in a large bowl. Stir in the scallions, eggs, salt, and nutmeg. 

In a large skillet, heat about two tablespoons of oil on medium-high heat. Use a 1/3 cup measuring cup to scoop the latke mix into the skillet. Use a spatula to gently flatten them to about 1/2 inch thick. Cook for about three minutes or until bottoms are browned.

Flip over gently and cook for about two more minutes until browned. Transfer to a paper towel lined plate. Continue making the latkes until all are finished, adding in more oil as needed.



  1. oh my gaaaaahhhhhh I am so excited to make latkes next week! you got the jump :)

  2. is it bad that my stomach just grumbled? Best lookin' paleo recipe ever! And anything tastes delicious with an egg cracked over it! Your husband doesn't know what he is missing ;)

  3. I had a ton of root vegetables in my CSA that I wasn't sure what to do with so I made this recipe with beets, turnips, parsnips, carrots, etc. The beet and potato ones were my favorite once I got past the crazy magenta color. I love the idea of an egg over top. Yummy!


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