Parsnip, Celery Root Latkes
Food is the common experience that brings us together. Think about how rich this world is with diversity, particularly among cultural, geographic, and religious traditions. This winter, alongside Christmas, Hanukkah, and Kwanzaa, other families and communities will be celebrating Las Posadas, Eid-al-Adha, Diwali, and more. Despite our differences in what we celebrate and why, despite our differences in decor and dress, food is at the center of the table. We all show how much we care about our communities, our families, and our friends by breaking bread (or Parsley, Celery Root Latkes or Cauliflower Rice Biryani or Haitian Salad Russe) with one another.
Latkes, Yiddish for "pancake," are traditionally made with potatoes and fried in oil. Hanukkah celebrates the victory of the Jewish forces when they recaptured the Temple from their Syrian-Greek oppressors. The menorah in the Temple was lit with a single cruse of ritually-pure oil, enough for just one day, and yet it lasted for eight days. Though it's common to prepare and share oily foods during Hanukkah to commemorate this miracle, we've prepared this lighter root vegetable version. If you'r not ready to fully commit, try serving a variety platter, half traditional latkes and half Parsley, Celery Root Latkes.
Parsnip, Celery Root Latkes
Though it's common to enjoy oily foods during Hanukkah to commemorate the menorah miracle, we've prepared lighter Parsley, Celery Root Latkes for you to serve alongside the traditional recipe.
Serving size: 1 latke | Makes 11 latkes
|1 pound parsnips|
|12 ounces celery root (celeriac)|
|1/3 cup all-purpose flour|
|2 tablespoons chopped parsley|
|1/8 teaspoon salt|
|1/2 teaspoon black pepper|
|1/4 teaspoon baking powder|
- Peel and trim parsnips and celery root. Shred on a box grater or using a food processor with shredder attachment.
- In a bowl, mix together parsnips, celery root, eggs, flour, parsley, salt, pepper and baking powder. Refrigerate for 30 minutes.
- Portion latke mixture into 2/3 cup each.
- Prepare a large skillet with cooking spray and heat over medium heat. Portion latke mixture in 2/3 cup each and pour onto hot skillet. Sear until golden brown.
- Finish latkes in the 350°F oven if needed (internal temp should be 155°F).
Nutrition information per serving: 90 calories, 2 g fat, 0 g saturated fat, 100 mg sodium, 13 g carbs, 2 g fiber, 2 g sugar, 4 g protein
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