May 29, 2014
gingered carrot & parsnip latkes
There are some foods that compliment each other beautifully, like a match made in heaven. Carrot and parsnip is one such duo for me. I adore the subtle sweetness of the two combined whether they be simply mashed, roasted till caramelised or added to a hearty stew.
Latkes are another way I enjoy this pair and are a perfect way to use up any type of vegetable that may be lurking at the bottom of the fridge. I find the addition of fresh ginger and turmeric adds a zing and earthiness that enhances the flavour of carrot and parsnip even more so but they are just as tasty made without depending on your preference.
Gingered carrot and parsnip latkes – serves 2-3
3 cups grated carrot and parsnip
handful chopped parsley
1 tsp grated ginger
1 tsp grated turmeric
salt and pepper
coconut oil/ghee for cooking
Place grated carrot and parsnip into a bowl with the ginger, turmeric, eggs and seasoning and mix to combine. Heat a tsp of coconut oil/ghee in a frypan over low/medium heat. Place 1/4 cup amounts of mixture in the pan and cook approximately 4-5 mins till golden before flipping and cooking the other side. Keep latkes warm in a low heated oven while cooking the remaining mixture as above.
-Serve latkes topped with a poached egg
-or alongside a simple salad
-or with a dollop of sour cream/greek yoghurt and a good chutney