PARSNIP-POTATO LATKES

Servings: 6

Start to finish: 35 minutes (Active time: 30 minutes)

1 pound parsnips, peeled and finely grated 1 pound Yukon Gold potatoes, peeled and finely grated

1 medium yellow onion, finely grated

1 ½ teaspoon kosher salt

2 cloves garlic, finely grated

1 teaspoon ground black pepper 6 tablespoon tapioca starch Vegetable oil, as needed for frying Rhubarb Jam (recipe follows)

Sour cream, as needed for serving Caviar, as needed, for serving

In a medium bowl, combine the parsnips, potatoes, onion and salt. Let rest for about 5 minutes. Squeeze the mixture by the handful over the sink (or in a fine-mesh sieve) to remove any excess liquid. Add the garlic, pepper and tapioca starch and stir to coat.

Form the parsnip mixture into thin patties, about ¼ cup per latke, squeezing out any additional moisture as you go. Transfer to a parchment-lined baking sheet as done.

Heat about ¼ inch of vegetable oil in a large skillet over medium heat. Transfer the latkes to the pan, working in batches as needed, and fry until golden brown on both sides, about 3 minutes per side. Transfer to a towel-lined tray or rack set over a baking sheet to drain before serving.

Serve with rhubarb jam, sour cream and caviar, if desired. Nutrition information per serving of latke: 217 calories; 63 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 332 mg sodium; 38 g carbohydrate; 5 g fiber; 5 g sugar; 3 g protein.