Gallery

Parsnip-Celery Root Latkes

Parsnip-Celery Root Latkes svg 3E

Recipe Summary

packed with life:

40 mins

entire:

40 mins

Servings:

Nutrition Profile:

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

Nutrition Recordsdata

Commercial

Substances

Ingredient Pointers

4 medium parsnips (about 1 1/4 kilos), peeled and cored if needed
1 runt celery root (celeriac; about 1 pound), peeled
4 spacious egg whites, lightly beaten
¼ cup white entire-wheat flour
2 tablespoons chopped chives, plus extra for garnish
1 teaspoon entire-grain mustard
¾ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon baking powder
8 tablespoons extra-virgin olive oil, divided
2 tablespoons Crème fraîche or bitter cream for garnish

Instructions

Instructions Pointers

Step 1

Preheat oven to 300 levels F.

Commercial
Step 2

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.
Step 3

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.

Exchanges:

3 vegetable, 3 fleshy

Learn Extra