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 cup per latke, squeezing out any additional moisture as you go. Transfer to a parchment-lined baking sheet as done.

Heat about 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.