Petite Parsnip Latkes + Spiced Apple-Pear Sauce + Cinnamon Sour Cream

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • petite parsnip latkes

scrub+shred+chop Scrub 1 lb parsnips (no need to peel) and shred coarsely with a large grater or food processor. Chop 2 green onions. Combine in a bowl and set to the side.

whisk+add+stir Whisk together 4 large eggs and then add 2 tsp salt and ½ tsp ground black pepper. Add to the bowl with the parsnips and green onions, along with 2 T flour and stir well.

heat+drop+flatten Heat enough olive oil to generously cover the bottom of a frying pan and then, once the oil is hot, carefully drop roughly 1 T of the parsnip mixture in the pan and flatten it with a spatula. Continue dropping tablespoons of latke mixture about 2½ inches apart in the pan, flattening each as soon as you drop it into the pan.

fry+rest+sprinkle Fry latkes until golden brown on both sides, flipping halfway through cooking. Remove each and let them rest on a paper towel lined plate to soak up excess oil. Sprinkle with a tiny bit of salt before serving, if you wish. Serve with the spiced apple-pear sauce and cinnamon sour cream (see below for recipes)!

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:: continued ::

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TM

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chop+combine+squeeze

Chop (or shred) 2 apples and 1 pear. Combine in a bowl with 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, ½ tsp cloves, and ¼ tsp ground ginger. Squeeze 1 T fresh lemon juice over the fruit and sprinkle with a pinch of salt.

heat+bubble+spoon

Add the fruit to a saucepan on your stovetop and heat to medium, stirring the fruit until it bubbles gently and softens, about 5 minutes. Add a touch of water, if the fruit seems too dry. Once the fruit has softened, use a spoon to transfer it to a bowl and set to the side to serve with the latkes!

spiced apple pear sauce

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measure+whisk

Measure ½ C sour cream and ¼ tsp cinnamon to a bowl. Whisk until smooth and serve with latkes!

cinnamon sour cream

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shopping list

Petite Parsnip Latkes1 lb parsnips 2 green onions 2 T flour 4 large eggs 2 tsp salt ½ tsp ground black pepper olive oil, for frying

Cinnamon Sour Cream½ C sour cream ¼ tsp cinnamon

Spiced Apple-Pear Sauce2 apples 1 pear 1 tsp cinnamon 1 tsp nutmeg 1 tsp allspice ½ tsp cloves ¼ tsp ground ginger 1 T fresh lemon juice pinch of salt

fun food facts:

Time for a laugh! What did the rabbit say to the parsnip? It’s been nice gnawing you!

What did the white carrot say to the barber? Just a par-SNIP, please!

What are latkes? Latkes are traditional potato pancakes that are commonly associated with the Jewish cuisine of Eastern Europe and are usually eaten during the celebration of Hanukkah. The custom comes from the fact that there is a preference for eating fried foods during Hanukkah, as the holiday celebrates a miracle of light involving oil in the lamps in the temple of ancient Israel. Areas in Poland have many different varieties of potato pancakes. For example, a favorite Polish dish is called “placki wegierskie” and consists of potato pancakes stuffed with a thick and spicy Hungarian goulash. There are varieties of latkes such as cheese, apple, spinach, rice, and leek latkes. However, potato latkes are the most well known and well loved by all!

The Surprise Ingredient of the Week is: Parsnips! ★ Parsnips are a root vegetable that is a close relative of the carrot, although with a pale ivory

hue and a peppery taste. Parsnips are also related the parsley. Parsnip plants are biennials, meaning they bloom in their second year and then dies afterward.

★ Parsnips were used as a sweetening agent before cane sugar was imported to Europe in large amounts. In 16th century Germany, parsnips were made into wine and jam, as well as dried and ground into a type of flour for sweet cakes.

★ One of the most famous dishes in Scotland is potatoes and parsnips, called Neeps ’n Tatties! Even though a parsnip is not a carrot, parsnips are also called white carrots in Scotland.

★ The best quality parsnips are usually 6-10 inches long and available in markets from August-March around the world. There is no need to peel parsnips, just scrub the skin, trim the top and root ends, and cook. Parsnips can be baked, roasted, fried, shredded, added to salads, and even made into latkes!

★ Parsnip leaves and stems are poisonous! That's why you’ll never see them attached to the parsnip in the grocery store.

★ The most vitamins in the parsnip are found just under the skin of the vegetable. When eaten raw, parsnips contain vitamin C and folate, making them good for your eyes and heart.

www.stickyfingerscooking.com

Cultivating ‘Cool’inary Curiosity in Kids

© 2017 Sticky Fingers Cooking

TM

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes

cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT