Petite Parsnip Latkes
Petite Parsnip Latkes
Shalom! We're celebrating the holidays with latkes (LOT-kehs) a Hanukkah dish traditionally made with potatoes, but we're making them with sweet, earthy, and nutritious parsnips. We're topping them with Spiced Apple-Pear Sauce and Cinnamon Sour Cream. We think you'll love them a latke!
Happy & Healthy Cooking,
Fun-Da-Mentals Kitchen Skills
- chop :
to cut something into small, rough pieces using a blade.
- drop :
to let a small amount of solid or liquid food drop into another food or onto a pan to cook, like dropping a spoonful of batter onto a baking sheet or skillet or letting a bit of extract or food coloring drop into a mixture.
- fry :
to fry in a pan in a small amount of fat.
- grate :
to reduce food, like a carrot, to very small shreds or pieces of the same size by rubbing it on a tool with an outside surface that has holes with cutting edges (a grater).
- knife skills :
Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls).
- whisk :
to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.
Equipment Checklist
- Large skillet
- Large mixing bowl
- Grater or food processor
- Cutting board
- Kid-safe knife
- Measuring spoons
- Wooden spoon
- Liquid measuring cup
- Heat-resistant spatula turner
- Paper towels
- Large plate
Ingredients
Petite Parsnip Latkes
- 1 lb parsnips
- 2 green onions
- 2 T all-purpose flour **(for GLUTEN ALLERGY sub gluten-free/nut-free all-purpose flour)**
- 4 large eggs **(for EGG ALLERGY sub 1/4 C Spiced Apple-Pear Sauce OR 1/4 C prepared applesauce + a bit of water as needed)**
- 2 tsp salt + more for sprinkling
- 1/2 tsp ground black pepper
- 1 C vegetable oil** for frying
Food Allergen Substitutions
Petite Parsnip Latkes
- Gluten/Wheat: Substitute gluten-free/nut-free all-purpose flour.
- Egg: For 4 large eggs, substitute 1/4 C Spiced Apple-Pear Sauce OR 1/4 C prepared applesauce + a bit of water as needed.
- Soy: Substitute canola oil or other nut-free high-smoking point oil for vegetable oil.
Instructions
Petite Parsnip Latkes
intro
"Shalom," which can mean "Peace," "Hello," and "Goodbye" in Hebrew. Latkes (LOT-kehs) or potato pancakes are traditionally eaten during Hanukkah, a Jewish festival celebrated for eight days in December.
scrub + grate + chop
Scrub 1 pound of parsnips (no need to peel) and coarsely grate them with a large grater or food processor. Chop 2 green onions (use white and green parts). Combine in a large mixing bowl and set to the side.
whisk + add + stir
Whisk together 4 large eggs and add 2 teaspoons salt and 1/2 teaspoon black pepper. Add to the bowl with the parsnips and green onions, along with 2 tablespoons of flour and stir well.
heat + drop + flatten
Heat enough vegetable oil to generously cover the bottom of a frying pan and then, once the oil is hot, carefully drop roughly 1 tablespoon of the parsnip mixture in the pan and flatten it with a spatula. Continue dropping tablespoons of latke mixture about 2 1/2 inches apart in the pan, flattening each as soon as you drop it into the pan.
fry + rest + sprinkle
Fry the latkes about 2 minutes on each side until golden brown. Remove each and let them rest on a paper-towel-lined plate to soak up excess oil. Sprinkle with a tiny bit of salt before serving if desired. Serve with Spiced Apple-Pear Sauce and Cinnamon Sour Cream! "Ze ta'im" (Zeh tah-EEM) or "It's delicious" in Hebrew!
Hi! I'm Parsnip!
"What's shaped like a carrot, looks like a carrot, and cooks up like a carrot, but isn't orange and doesn't taste like a carrot? Parsnips! I'm a root vegetable and a close relative of the carrot, but I have an ivory or yellow-cream hue with a sweet, nutty, peppery flavor. While not nearly as popular as my cousins, I used to be quite popular with everyone."
History & Etymology
- Parsnips are root vegetables native to Eurasia (the landmass that includes Europe and Asia).
- Parsnips are believed to have been grown by the ancient Romans. However, some confusion exists about whether they were parsnips or carrots because both vegetables were called "pastinaca" in Latin, and carrots were white or purple then.
- Because of their sugar content, parsnips were used as a sweetening agent before cane sugar was imported to Europe in large amounts.
- British colonists introduced parsnips to the United States in the 17th century. In the middle of the 19th century, potatoes took their place as a starchy food staple.
- The Guinness World Record for the longest parsnip belongs to Joe Atherton from Malvern in Worcestershire, England. He grew a parsnip in September 2017 that was over 21 feet long!
- The word "parsnip" is from the late Middle English "passenep," (influenced by the word "nepe" for "turnip" because it was mistakenly thought to be a type of turnip), from the Old French "pasnaie," from the Latin "pastinaca" (related to "pastinare," meaning to "dig and trench the ground").
Anatomy
- Parsnips (Pastinaca sativa) are from the Umbelliferae family, named for its umbrella-like flower clusters. Other common members of this family include celery, carrots, and parsley.
- The parsnip plant is biennial, which means it blooms in its second year and then dies afterward. They have a long growing period, and roots are ready for harvest about 16 weeks after planting.
- Near-freezing temperatures will cause the starch in the parsnips to change to sugar, giving them a stronger and sweeter taste.
- The leaves and shoots of the plant have a sap that can cause skin and eye irritation, so gloves are recommended when handling the plants.
- Parsnip plants are vulnerable to damage by the larvae of various winged insects, diseases, fungi, and viruses.
- Wild parsnip plants are considered an invasive species in non-native areas.
How to Pick, Buy, & Eat
- If growing parsnips in your garden, pick them when the root is at least one inch in diameter. In the grocery store, look for small to medium-sized parsnips that are firm, not limp or shriveled. They should be without blemishes, cracks, or cuts. If they still have their tops, those should be fresh and green.
- Store unwashed parsnips in a cold, dark place with high humidity, like the crisper drawer in your refrigerator.
- Parsnips can be eaten raw but most commonly are cooked. They are sweeter when cooked.
- There's no need to peel parsnips; just scrub the skin with a brush, trim top and root end, and cook.
- You can cook with parsnips in the same way you cook with carrots or potatoes. They can be baked, boiled, fried, grilled, roasted, or steamed. They can be chopped and added to soups and stews. They can be puréed, like mashed potatoes. Grated parsnips can replace potatoes in latkes (potato pancakes).
Nutrition
- Parsnips are high in fiber, vitamins, antioxidants, and minerals, especially potassium. Since many of these nutrients are close to the skin, it is best to scrub the parsnips rather than peel their skin.
- They are good for the heart because of their vitamin C and folate content; however, vitamin C can be lost in cooking water.
- The antioxidants in parsnips may offer protection against cancer and inflammation. Their fiber content can help aid in digestion and lower blood cholesterol levels.
History of Latkes (Potato Pancakes)!
- Latkes (LOT-kehs) or potato pancakes are commonly associated with the Jewish cuisine of Eastern Europe. They may go back to sometime in the Middle Ages (476-1453 CE). Cheese latkes were primarily eaten until potatoes arrived in Eastern Europe in the 1800s, and then potato latkes became more widespread.
- Latkes are primarily made with grated or puréed potatoes, onion, egg, flour or matzo meal, and kosher salt and fried in oil. They can also be made with sweet potatoes, zucchini, carrots, cheese, or legumes. Sour cream and applesauce are common toppings.
- Latkes are eaten during Hanukkah as part of the tradition of eating foods fried in oil during the festival. Hanukkah celebrates the rededication of the Second Temple of Jerusalem. Candles are lit each of the festival's eight days to commemorate the miracle of one day of consecrated lamp oil lasting eight days.
Let's Learn About Hanukkah!
- Hanukkah (HAHN-uh-kah) is a festival (the Festival of Lights) celebrated for eight days in December from the 25th day of Kislev (on the Hebrew calendar). It commemorates the rededication of the Second Temple in Jerusalem in 165 or 164 BCE after Antiochus, a Syrian king, had defiled it. The Maccabees, led by warrior Judah, revolted against Antiochus and reclaimed the temple.
- Hanukkah or Chanukah is a transliteration of a Hebrew word and translates to "dedication" in English.
- While restoring the Temple, the Maccabees found only enough oil to kindle its lamps for one night. According to tradition, that small amount of oil miraculously burned for eight nights until more could be procured. That's why Hanukkah is an eight-day celebration.
- On each of the eight nights, one candle on a nine-branch "menorah" is lit until the end of Hanukkah, when all eight are burning. The ninth branch, above or below the others, is the "shamash" or "helper" flame, used to light the others. Traditionally, oil is supposed to be used for lighting these flames. These days, candles are usually used instead.
- The candles are lit, starting from the right. The newest candle is lit first. Jewish families say a series of blessings as they light the candles and sing songs like "Ma'oz Tzur" (Strong Rock), "Dreidel, Dreidel, Dreidel," and "Oh Chanukah."
- On Hanukkah, it's traditional to eat lots of "sufganiyot," a jelly donut. Because of the crucial role that oil plays in the holiday, fried foods are a major food group during these eight nights, hence the beloved jelly donut. Latkes, or potato pancakes, are also very popular.
- Hanukkah is not really about presents. Purim (which commemorates the story of Esther in early Spring) is Judaism's gift-giving holiday. However, Hanukkah's proximity to Christmas led many Jewish people in the Western world to start exchanging gifts around the same time as their Christian friends and neighbors. In some families, one present is given each of the eight days.
- Playing "dreidel" (DRAY-del) involves more than just spinning tops. The game of dreidel is actually a means to an end—winning "gelt," coins that are either chocolate or (if you're lucky!) real money. It's one of the more authentic things you can do at your Hanukkah party since the game's been played for centuries.
- Each side of a dreidel has a Hebrew letter: nun, gimmel, hay, and shin. The four letters are an abbreviation for the Hebrew phrase "Nes gadol haya sham." That means, "A great miracle happened there," referencing the miracle of the oil in the temple.
Lettuce Joke Around
What did the rabbit say to the parsnip?
It’s been nice gnawing you!
The Yolk's On You
What do you call a speck that falls into the latke pan?
A UFO (unidentified frying object)!
The Yolk's On You
How many potatoes does it take to make a potato pancake?
A latke!
THYME for a Laugh
What did the white carrot relative say to the barber?
Just a par-snip, please!
Lettuce Joke Around
"Knock, knock!"
"Who's there?"
"Honey!"
"Honey who?"
"Honey-kah is almost here!"
