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 300º F and place the latkes on a baking sheet once you are finished cooking them to keep them warm.
CARROT AND PARSNIP LATKES
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.