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Vegetarian

Baked Root Vegetable Latkes with Horseradish Cream
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
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Baked Root Vegetable Latkes with Horseradish Cream

Baked Root Vegetable Latkes with Horseradish Cream

Baked Root Vegetable Latkes with Horseradish Cream
  • Servings:Makes 30 latkes
  • Prep Time:20 minutes
  • Cook Time:30 minutes
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
 
 
 
 
 
 
 
 
 
 
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