DECEMBER 19 • 2024 | 19
Parsnip & Sage
Latkes with
Cinnamon
Applesauce
Ingredients
16 medium parsnips (1-1/2 pounds)
1 medium white onion
1-1/4 cups potato starch
1 tablespoon finely chopped
fresh sage leaves
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon white pepper
3 Busch’s large eggs
1/2 cup vegetable oil
1-1/4 cups chunky or original cinnamon
applesauce
Try a new twist on a classic!
Shop this
Recipe on
Buschs.com
DIrections
Preheat oven to 250°. In food processor
with grating blade attached or box grater,
grate parsnips and onion.
In large bowl, toss potato starch, sage,
lemon zest, salt, pepper, parsnips and
onion. In small bowl, whisk eggs; stir into
parsnip mixture.
Heat large skillet over medium heat.
Working in 4 batches, add 2 tablespoons oil
to skillet; heat until oil is shimmering. Drop
parsnip mixture, about 2 heaping
tablespoons at a time, into skillet; flatten
with spatula into 3-inch circles. Cook 8
minutes or until golden brown, turning
once halfway through cooking. Transfer
latkes to paper towel-lined cookie sheets;
place in oven to keep warm. Makes about
20 latkes.
Drizzle latkes with lemon juice; serve warm
with applesauce.
SHOW NOW AT BUSCHS.COM OR AT 33300 W 14 MILE RD, WEST BLOOMFIELD