Tag Archives: Parsnips

Potato Parsnip Latkes

Potato Parsnip Latkes

I am always looking for new things to do with parsnips.  Through our various winter CSA’s we always seem to have parsnips hanging around.  They have a nice sweet and slightly sharp flavor that is tasty in many different culinary applications.  As the winter goes on, the parsnips we receive get sweeter and sweeter, probably as a result of the cold forcing them to store all that sugar.

Latke ingredients

We tend to get kind of lazy with our roots and serve them roasted or mashed.  However, after too many sides of roasted parsnips, we went looking for something different.  Parsnips are similar to potatoes in that they are both versatile when it comes to cooking.  Mix the two together and you have a very happy blend. 

The batter

This recipe is pretty simple to put together, just coarsely grate parsnips and potatoes, stir in flour, eggs, herbs, and salt and pepper.  Drop heaping spoonfuls into a pan with a little hot oil and watch the magic happen.  The latkes fry up brown and crisp.  Serve them hot from the skillet with a dollop of sour cream or with a little applesauce.  Or just eat them plain dusted with salt.  A delicious alternative to the traditional parsnip dish.

Potato Parsnip Latkes

Adapted from Epicurious


1 large all-purpose potato (like a red or a Yukon Gold), 8-10 ounces

1 lb parsnips, peeled and coarsely grated

1/4 cup all-purpose flour

2 eggs, lightly beaten

3 tbls fresh chives, finely chopped

Salt and pepper to taste

Vegetable oil for frying

To Make:

Preheat your oven to 250 degrees.  You can put your cooked batches of latkes in the oven to keep them warm until they are ready to serve.

Peel the potato and coarsely grate it into a large bowl (if you are concerned about the potatoes browning, toss them with about 1 tbls of lemon juice at this point).   Place the grated potatoes in a large, clean kitchen towel and wring it to remove as much moisture as possible.

Mix the potatoes with the parsnips, flour, eggs, chives, and salt and pepper until well combined. 

Place a 12 inch skillet over medium heat and add enough oil to come about 1/4 inch up the side of the pan.  Heat until the oil is hot but not smoking.   Scoop scant 1/4 cupfuls of the mixture into the skillet and flatten with a spatula.  Be careful not to crowd the pan.  Fry until golden on one side, 1-3 minutes, then flip and cook until the second side is golden, another 1-3 minutes.  Remove to paper towels to drain.  Place on a cookie sheet in the oven to keep warm until the remaining latkes are cooked.

To Serve:

Makes about 16 latkes.  Serves 4-6 as a side dish.  Serve warm topped with sour cream, applesauce, or sprinkled with salt.


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Filed under CSA Talk, Dinner, Eggs, Recipes, Side Dish, Vegetarian

Marsala Roasted Root Vegetables

Marsala Roasted Root Vegetables

We are up to our eyeballs in root vegetables.  We picked up the third and final installment of our Shared Harvest CSA yesterday and our fridges are full of parsnips, carrots, turnips, and celeriac while our basement closet is stocked with white and sweet potatoes.  Admittedly, we tend to get a little complacent about preparing our roots.  Our standard approach is to wash/peel/chop whichever vegetables we have handy, toss them with olive oil and salt, and roast them on a cookie sheet until they are tender enough to eat.  While this is certainly a tasty and easy approach, it can get monotonous when you use the same preparation technique over and over.

Locally grown root vegetables

However, there is a real appeal to cooking these vegetables this way.  The high heat of the oven caramelizes the sugars that most root vegetables are full of and softens the bite of strong vegetables like parsnips.  Plus, it is easy to clean and chop the vegetables while the kids are napping, then simply toss them into the oven about an hour before dinner.  Vegetables are on the table and there was no complicated or labor intensive prep.

Marsala wine

In the name of maintaining the delicious simplicity of roasting, we decided to try this recipe for Marsala wine roasted root vegetables.  The addition of butter, thyme, sage, and Marsala wine adds a welcome complexity to the flavor of the roots.  The mix of sweet carrots and potatoes, sharp parsnips, and earthy turnips creates a nice balance to the dish.  Serve it alongside roasted pork or chicken for a lovely winter meal.

Herbed vegetables ready to roast

Marsala Roasted Root Vegetables

Adapted from Williams-Sonoma Seasonal Favorites


1/2 lb carrots, peeled and cut into bite-sized chunks

1/2 lb parsnips, peeled and cut into bite-sized chunks

1/2 lb turnips, peeled and cut into bite-sized chunks

1/2 lb sweet potatoes, peeled and cut into bite-sized chunks

1 tbls butter

1 tlbs extra-virgin olive oil

1 tsp dried thyme

1 tsp dried sage

1/8 tsp freshly grated nutmeg

salt and freshly ground black pepper

1/2 cup Marsala wine

2 tbls chopped fresh flat leaf parsley

To Make:

Preheat the oven to 450 degrees.

Bring a large pot three-fourths full of salted water to a boil.  Add the carrots, parsnips, and turnips and simmer until the vegetables give slightly when pierced with a fork, about 4 minutes.  Drain well.

Place all the vegetables in a large roasting pan that has been lined with aluminum foil (for the sake of easy clean up).  In a small saucepan over low heat, melt the butter.  Add the olive oil, thyme, sage, and nutmeg and stir to mix well.  Drizzle butter mixture over the vegetables and toss to coat evenly.  Season with salt and pepper to taste.  Pour the Marsala wine into the bottom of the pan.  Cover tightly with aluminum foil.

Roast for 40 minutes.  Remove the foil, toss the vegetables, and continue to roast, uncovered, until the Marsala evaporates and the vegetables can be easily pierced with a knife, 10-20 minutes more.  Remove vegetables to a platter and sprinkle with the chopped parsley.

To Serve:

Serve immediately.  Serves 4 as a side dish.


Filed under CSA Talk, Dinner, Recipes, Side Dish, Vegetables, Vegetarian