Leah has been in charge of preparing Sunday night’s dinner. Leah has a taste and flair for interesting vegetable combinations. Delegating the responsibility of preparing dinner frees me and gives others a renewed appreciation for all that dinner preparation entails. Best of all, it introduces all of us, the diners, to the cook’s creativity and style.
This week, Leah prepared a masterful dinner of salad and parsnip latkes.
Parsnip is a root vegetable with a very unique flavor. Although it looks like a white carrot, it has a sweet, earthy and almost nutty flavor. Leah combined ingredients that we had on hand to wow us with this simple dish of complex flavors, just in time for Chanukah
1 large russet potato, peeled
2-3 parsnips, peeled
medium lime, for juice and zest
1/4 cup flour
2 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Zest lime and squeeze out the lime juice.
Coarsely grate potato and parsnips by hand or by using the shredder blade on the food processor. Sprinkle with lime juice and then carefully wrap the shredded vegetables in a kitchen towel to squeeze out as much liquid as you can. Whisk egg and then add shredded potatoes and parsnips, lime zest, flour, salt and pepper.
Heat olive oil in a large saute pan over medium heat. Spoon a ladle-size amount of latke mixture into the oil and fry for 2 minutes. Turn the pancakes over and fry for 2 minutes more. Latkes should be crispy on the outside and golden brown.
Latkes are best served hot from the skillet.