Vegetable Latkes

Preheat the oven to 200 levels. Line a rimmed baking sheet with parchment paper, and dwelling it on the center rack of the oven. Peel the carrots, parsnips, and potato, and grate them on the big holes of a field grater. Place the grated greens on a tidy kitchen towel, fold it around them, and squeeze tightly to clutch all extra moisture. Switch the grated greens to a huge mixing bowl. Add the sliced scallions, flour, and salt and pepper, and toss to mix effectively. Add the evenly crushed eggs, and blend effectively.

Warmth a huge nonstick skillet over medium warmth, and add 2 teaspoons vegetable oil. Develop a couple of latkes at a time; for every, form 2 tablespoons of the vegetable combination and dwelling within the skillet. Cook 2 minutes on every facet, till golden and crisp. Switch cooked latkes to ready baking sheet in oven to support warmth. Repeat with final oil and latke combination.

Succor the latkes warmth with dollops of bitter cream, and salt and pepper to sort.