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Filtering by Tag: root vegetables

Recipe: Crisp Parsnip Latkes

Sarah West

Try this twist on the classic potato latke featuring one of the season's tastiest new arrivals. Parsnips sweeten up with each frosty night and are just starting to reach peak flavor in December. As a bonus, parsnips don't have as much starch as potatoes, so you can skip the soaking and squeezing step.

Makes 24 Latkes, Serves 6


2 pounds (900 grams) medium to large parsnips, peeled & any woody core removed
1 small onion
2 to 4 heaping tablespoons unbleached all-purpose flour or potato starch
1 teaspoon kosher salt
1/2 teaspoon baking powder
Freshly ground white pepper
2 to 4 large eggs, lightly beaten
Mild oil with a medium-high smoke point, such as grapeseed, sunflower, or avocado, for pan-frying
Coarse finishing salt, such as Maldon sea salt
1 lemon
Optional accompaniments: applesauce, roasted smashed apples and pears and/or crème fraîche
1. Using the large holes of a box grater or a food processor fitted with the grating disk, grate the parsnips. You should have about 5 cups (730 grams). The parsnips may discolor slightly as they stand, but don’t worry. Grate the onion on the large holes of the box grater or fit the processor with the metal S blade and grate. It should look like pulp; mince or discard any large onion pieces.

2. In a large bowl, stir together parsnips, onion, 2 heaping tablespoons flour, salt, 1/2 teaspoon baking powder, and a few grinds of pepper. Stir in 2 eggs. If the mixture seems dry, add the remaining flour, baking powder, and eggs.

3. Line 2 or 3 sheet pans with paper towels. Place the prepared pans, the latke batter, a large spoon, and a spatula near the stove. Heat 1 or 2 large skillets over medium heat. Generously film the skillet(s) with oil (not more than 1/4-inch/6 millimeters deep). When the oil is shimmering and a tiny bit of batter sizzles on contact, start spooning in the latke batter, making sure to add both solids and liquid. Using the back of the spoon, flatten each spoonful into a circle 3 to 4 inches (7.5 to 10 centimeters) in diameter. Do not crowd the latkes in the pan. You'll get 4 or 5 latkes in a 12-inch (30.5-centimeter) skillet.

Recipe by Amelia Saltzman.



Beet and Ricotta Gnocchi

Sarah West

This Piedmontese gnocchi takes on the striking deep red of its primary ingredient. When you're lucky enough to get a bunch of beets with their tops still attached, saute the leaves and stems while the gnocchi is cooking, adding the gnocchi to the greens' skillet once it's cooked through and tossing all to combine.

Serves 4-6


1 1/4 lb. small red beets, scrubbed
2 tablespoons extra-virgin olive oil
1/2 cup whole milk ricotta
1/2 cup finely grated parmesan, plus more for serving
1 teaspoon freshly grated nutmeg
1 egg
2 1/2 cups all-purpose flour
Semolina flour, for dusting
2 tablespoons unsalted butter
Aged balsamic vinegar, for drizzling

1. heat oven to 350-degrees F. Toss beets, 2 tablespoons of oil, salt, pepper, and 1/4 cup water in a 9"x13" baking dish and cover with foil; roast until tender, about 1 hour.

2. Peel beets and transfer to a food processor. Add ricotta, parmesan, nutmeg, egg, and salt; puree until smooth and transfer to a bowl. Add 1 1/2 cups flour and, using your hands, mix until a sticky dough forms. Sprinkle 1/2 cup flour on a work surface. Place dough on top. Sprinkle remaining flour over dough and cover loosely with plastic wrap; let sit 30 minutes.

3. Cut dough into 6 pieces. Working with one piece at a time, and using your hands, roll dough into a 1/2"-thick rope. Cut rope crosswise into 1/2" gnocchi; transfer to a semolina-dusted, parchment paper-lined baking sheet. Keep gnocchi separated to avoid sticking.

4. Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2-3 minutes. Heat butter in a 12" skillet over medium-high. Using a slotted spoon, transfer gnocchi to skillet; season with salt and pepper and toss to combine. Serve immediately, drizzled with balsamic vinegar and sprinkled with parmesan.

Recipe from April 2015 Saveur magazine.