1/2 cup reduced-fat sour cream1 tablespoon prepared horseradish1 pound parsnips, washed, peeled, trimmed and grated3 tablespoons rice flour or all-purpose flour2 scallions, thinly sliced1/2 teaspoon salt1/4 teaspoon ground black pepper
2 eggs, lightly beaten
1. To make the horseradish cream, in a small bowl stir together the sour cream and horseradish. Set aside.
2. To make the parsnip fritters, in a medium bowl combine the parsnips, flour, scallions, salt and pepper. Toss, then add the eggs and mix.
3. In a large nonstick skillet over medium-low, heat 2 tablespoons of the oil. Working in batches, use a 1/4-cup measure to scoop mounds of the parsnip mixture into the skillet.
4. Flatten each mound into a 3-inch patty, then cook until golden-brown on both sides and tender in the center, about 4 minutes per side. Set aside and cover to keep warm while you cook the remaining patties in the remaining 2 tablespoons of oil.
5. Serve topped with a dollop of horseradish cream.
By Jim Romanoff for Seattle Times Food & Wine
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This recipe was most recently featured in
Boston Organics Newsletter No. 15 of 2013.