(recipe from Parade Magazine)
3 Tbsp. flour
1 tsp. baking powder
1 tsp. kosher salt
big pinch freshly ground pepper
3/4 lb. golden beets (about 3), peeled and shredded
3/4 lb. parsnips (about 2 large), peeled and shredded
3 eggs, beaten
Olive oil, for cooking
Whisk flour, baking powder, salt and pepper in a large bowl. Squeeze shredded beets dry in a clean kitchen towel. Toss beets and parsnips together in the bowl with the flour mixture; stir in beaten eggs.
Warm 2 Tbsp. oil in a large skillet over medium-high heat. Drop 1/4-cupfuls of mixture into skillet and cook, pressing with a spatula to flatten, until golden brown, 4 to 5 minutes per side. Keep warm in a 200F oven until ready to serve.
(Optional: Stir 2 Tbsp. each grated horseradish and finely chopped parsley into 1/2 cup sour cream and serve on the side.)
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