Best Sweet Potato Parsnip And Turnip Latkes Recipes

Sweet Potato Parsnip Latkes image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 12

1 lb parsnips, peeled and shredded
1 medium sweet potato (8 oz), peeled and shredded
1/3 cup Gold Medal™ all-purpose flour
2 tablespoons chopped green onions (2 medium)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon freshly ground pepper
2 eggs, slightly beaten
6 tablespoons canola oil
3/4 cup sour cream
Additional chopped green onions, if desired

Steps:

In medium bowl, mix all ingredients except oil, sour cream and additional green onions until blended.
In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Scoop sweet potato mixture by 1/4 cupfuls into skillet; flatten slightly. Cook 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining batter. Add remaining oil as needed to prevent sticking. Top with sour cream. Garnish with additional green onions.

Nutrition Facts : Calories 162, Carbohydrate 14 g, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 163 mg

Sweet Potato, Parsnip and Turnip Bisque image

Provided by Heirloom

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large sweet potato, peeled and cubed
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 (32 ounce) container chicken stock
1 cup heavy cream
2 teaspoons extra virgin olive oil
sour cream
flat leaf parsley, chopped

Steps:

In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
Add the chicken stock and bring to a boil.
Boil uncovered for 15 minutes or until vegetables are tender.
Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
Slowly add the heavy cream into the puree.
Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.

Sweet Potato and Parsnip Latkes with Chunky 5-Spice Applesauce image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield About 12 latkes

Number Of Ingredients 14

6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon apple cider
1/2 teaspoon Chinese 5-spice powder
1 tablespoon sugar
1 pound sweet potatoes, peeled
1/2 pound parsnips, peeled
Kosher salt
1/4 cup all-purpose flour
2 large eggs
1/4 cup vegetable oil, plus more as necessary
Sour cream
1/4 cup scallions, thinly sliced on the bias

Steps:

For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool.
For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary.
Serve the latkes with the applesauce, sour cream and scallions.