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!

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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.

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