Sunday, January 8, 2017

Potato Parsnip Pancakes

It's January.  Holiday excess is over, at least for now.  But you still want to eat something substantial and tasty.  In fact, as I write this blog, we are having a snow squall.  Why not enjoy being indoors and try some potato/parsnip pancakes?

In my tradition, potato pancakes are called "latkes".  And latkes don't have to be made from just potatoes.  If you look online, you will find variations made with sweet potatoes, with carrots, and even with zucchini.

I'm not sure when my spouse first started adding parsnips to latkes (although he doesn't do that on a regular basis), but you can find recipes online with that combination, too. 

Some even add Indian spices to latkes (although we don't).  I think it is a natural. Maybe one day.

Yesterday, while shopping at our local farmers market, we saw some nice looking parsnips, and pat of dinner was born.  This is what my spouse did.  Noting that we follow the old "Points Plus" tradition of Weight Watchers, I am not putting point counts here.  You are welcome to do whatever you wish to this.  This is not a food blog, and I will not call the food police on you if you don't call them on me.

Calorie Reduced Potato-Parsnip Pancakes - serves 2

Assemble:
3 potatoes (9 oz), peeled.
1/2 parsnip
2 egg whites
1 heaping tbsp whole wheat matzoh
handful of parsley
salt and pepper to taste
green onions to taste

Method

1.  Grate potatoes and parsnip.  Squeeze water out - my husband puts into a colander, and presses down. Others use cheesecloth.  Do what works for you, but you should squeeze the water out.  And, you don't have to use blue potatoes, either, but spouse uses them because they cook nice and crisp.  If you want to use a russet potato, the latkes will be a little lighter.

2.  Chop onions and parsley and add.  Add eggwhites, matzoh meal, and mix all together.  Form into patties.

3.  Normally, these would be fried.  But, what spouse did was take a saute pan and spray it with non stick cooking spray. 

4.  Flip and saute the other side.

5.  Here, the golden brown latkes are ready to serve.  Many serve with sour cream, but I prefer homemade unsweetened applesauce.

What kind of food does cold weather inspire you to make?

Day eight of The Ultimate Blog Challenge #blogboost

12 comments:

  1. Sounds delicious and good color content. I am going to try (without onions-food allergy)!

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    1. They don't need the onions - hope you like them!

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  2. These look DELICIOUS, thanks for the great idea!

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  3. Those look delicious!! They sounds really healthy too.

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    1. They are both delicious and healthy - you can grate all kinds of add ins, such as carrot or even zucchini.

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  4. That looks and sounds wonderful! A perfect cold weather dish.

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  5. My father used to make our Thanksgiving Day mashed potatoes with a hint of parsnip & they were oh-so tasty! Now, I put them in soups and stews along with potatoes and yams. Of course, for T-Day they go into the mashed spuds in honor of dad.

    I love a good potato pancake served with either a simple green salad or apple sauce & sour cream. Mmmm-good.

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  6. Does sound interesting parsnip Latkes. I should find a recipes for that.
    Coffee is on

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  7. Those do look good.

    My sister made vegetable soup tonight. She used tomatoes, buttternut squash, carrots, red peppers, corn and spinach. With some grated Parmesan and crusty Italian bread, it was a nice supper.

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  8. Oh, so that's how you make those...!

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  9. OK, this definitely looks like something I will have to try! I only recently discovered a like parsnips, so here's another way to enjoy them!

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