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Potato-Parsnip Latkes with Savory Applesauce

Potato-Parsnip Latkes with Savory Applesauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This seasonal vegetarian dish offers a sophisticated twist on traditional potato pancakes by introducing the earthy, honey-like sweetness of parsnips. The vegetables are grated and bound with egg whites and fresh chives, then fried in homemade clarified butter to achieve an exceptionally crisp, golden exterior. The addition of parsnip elevates the flavour profile, providing a subtle aromatic quality that pairs beautifully with the richness of the crème fraîche and the brightness of the fruit.

Perfect as a comforting winter starter or a substantial side dish, these potato and parsnip latkes are best enjoyed immediately while they retain their crunch. The combination of the savoury applesauce and the cool creaminess of the dairy creates a balanced, restaurant-quality finish. It is an excellent choice for a weekend brunch or a festive gathering where a reliable, gluten-free herbivore option is required.

Ingredients for Potato-Parsnip Latkes with Savory Applesauce

275g (2 1/2 stänger) osaltat smör
2 russet potatoes (about 675g), peeled
2 parsnips (about 450g ), peeled
2 stora äggvitor
2 tablespoons fresh chives, chopped
1 tesked salt
Nypa nymalen svartpeppar
240ml crème fraîche
Savory applesauce

How to make Potato-Parsnip Latkes with Savory Applesauce

In small, heavy saucepan over moderate heat, bring butter to boil. Boil, uncovered, until layer of foam forms on top, then reduce heat to very low. Continue to cook, stirring occasionally, until thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Strain through sieve lined with triple layer of cheesecloth into heatproof liquid measuring cup. Set aside.

Using medium holes of box grater, grate potatoes and parsnips into large bowl. Stir in egg whites, chives, salt, and pepper.

In large nonstick sauté pan over low heat, heat 1/2 of clarified butter until hot but not smoking. Drop 3 (1/4-cup) portions of potato mixture into pan and flatten with spatula to form 3 1/2-inch pancakes. Fry until golden-brown, turning once, about 5 minutes per side. Drain on paper towels and keep warm in oven. Add more butter as necessary and cook remaining pancakes in same manner.

Serve pancakes warm with crème fraîche and savory applesauce .

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