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Baked Root Vegetable Latkes with Horseradish Cream

  • Servings:

    Makes 30 latkes as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    30 minutes

Ingredients

You can make this dish gluten-free: Just substitute rice or chickpea flour for the all-purpose flour.
1 lb. root vegetables, such as carrots, beets, parsnips, or turnips
1/3 cup all-purpose flour
2 large eggs
2 Tbsp. minced fresh parsley or chives, plus extra for garnish
1 garlic clove, minced
1 tsp. salt
1/2 tsp. pepper
1/2 cup creme fraiche
2 Tbsp. prepared horseradish, strained
1/2 tsp. lemon zest
Baked Root Vegetable Latkes with Horseradish Cream

Directions

1. Heat oven to 400 degrees. Coarsely grate root vegetables, gather in a kitchen towel, and wring out any excess liquid. Transfer vegetables to a medium bowl, add flour, eggs, chives, garlic, salt, and pepper and mix until combined.
2. Using a tablespoon, drop portions of mixture onto a greased baking sheet and gently press down to flatten. Bake until latkes are browned and crisp, about 30 minutes, flipping halfway through.
3. While latkes are baking, whisk together creme fraiche, horseradish, and lemon zest until combined and refrigerate until ready to use. Before serving, dollop onto latkes and sprinkle with parsley.
Source: Hannaford fresh Magazine, November - December 2016

Nutrition

Nutritional Facts
Servings Makes 30 latkes
Base Nutrients
Calories 30 kcal (2%)
Calories from Fat 18 kcal (0%)
Total Fat 2 g (3%)
Saturated Fat 1 g (5%)
Cholesterol 15 mg (5%)
Sodium 85 mg (4%)
Total Carbohydrates 3 g (1%)
Dietary Fiber 0 g (0%)
Protein 1 g (2%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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