Ingredients
- Pancakes:
1/2 pound russet potato
1 tablespoon fresh lemon juice
1 pound parsnips
1/4 cup all-purpose flour
1 teaspoon baking powder
2 large eggs, lightly beaten
2 tablespoons chopped fresh dill
1 teaspoon table salt
1/4 teaspoon freshly ground black pepper
Olive oil (or a mix of olive and vegetable or peanut oil) for frying
Sauce:
1 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon table salt
1 tablespoon freshly grated or prepared horseradish
1 tablespoon chopped dill
Description
Copyright Smitten KitchenDetailed Directions Athttp://smittenkitchen.com/2011/12/parsnip-latkes-with-horseradish-and-dill/
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