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