Parsnip-Celery Root Latkes

recipe image


Parsnip-Celery Root Latkes

Recipe Summary

packed with life:

40 mins


40 mins



Nutrition Profile:

  • High Fiber
  • Dairy-Free
  • Vegetarian
  • Nut-Free
  • Soy-Free
  • Low Added Sugars

Nutrition Recordsdata



Ingredient Pointers


Instructions Pointers
  • Preheat oven to 300 levels F.


  • Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a spacious bowl. Recede within the shredded greens.

  • Warmth 2 tablespoons oil in a spacious skillet over medium warmth. Cook 4 pancakes per batch, the utilization of about 1/4 cup of batter for every. Cook except golden, 2 to three minutes per aspect. Preserve warmth within the oven. Repeat for 3 extra batches, the utilization of 2 tablespoons oil for every batch. Wait on topped with crème fraîche (or bitter cream) and chives, if desired.

Nutrition Facts

Serving Measurement:

2 pancakes

Per Serving:

215 energy; protein 3.8g; carbohydrates 18.4g; dietary fiber 4.3g; sugars 3.8g; fleshy 14.4g; saturated fleshy 2g; weight loss program a iu 34.2IU; weight loss program c 14.6mg; folate forty five.7mcg; calcium 53.6mg; iron 1.3mg; magnesium 29.4mg; potassium 406.4mg; sodium 328mg.


3 vegetable, 3 fleshy

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