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Root vegetable latkes with apple, walnuts, and horseradish yogurt
Great for Entertaining

Root vegetable latkes with apple, walnuts, and horseradish yogurt

Gluten-Free, Vegetarian

2 Servings, 630 Calories/Serving

35 – 50 Minutes

In Sun Basket’s spin on classic potato latkes, parsnips and carrots add flavor and lower the carb count; instead of jarred applesauce, fresh apples are cooked with cinnamon, and creamy Greek yogurt spiked with horseradish stands in for sour cream.

In your bag

  • 6 ounces waxy potatoes (such as Yukon Gold or red)
  • 1 or 2 parsnips (about 6 ounces total)
  • 1 or 2 carrots (about 6 ounces total)
  • 1 lemon
  • 3 scallions
  • 1 pasture-raised organic egg
  • ¼ cup Cup4Cup gluten-free flour
  • 1 teaspoon sumac
  • 2 tablespoons walnuts
  • 1 apple (such as Fuji)
  • ¼ teaspoon ground cinnamon
  • ½ cup Greek yogurt
  • 1 teaspoon grated horseradish (packed in soybean oil)

Ingredient IQ

Greek yogurt isn’t actually known as “Greek” in Greece because it’s not from only that country. It’s made throughout the Middle East by draining off the watery whey from plain yogurt until the yogurt thickens. The longer the yogurt is drained, the thicker it becomes.

Nutrition per serving

Instructions

1

Prep the latke ingredients

Heat the oven to 250ºF.
  • Scrub or peel the potatoes, parsnips, and carrots. Using the large holes of a box grater (or the grating attachment of a food processor), coarsely grate the vegetables.
  • Zest and juice the lemon, keeping the zest and juice separate; set aside the juice for the sautéed apple.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.

2

Make the latkes

  • In a large bowl, using a whisk or fork, lightly beat the egg.
To the bowl with the egg, add the potatoes, parsnips, carrots, Cup4Cup gluten-free flour, sumac, ½ teaspoon [1 tsp] lemon zest, and the white parts of the scallions. Season generously with salt and pepper and mix well. Using your hands, form the mixture into six to eight [twelve to sixteen] ¼-inch-thick patties.

3

Cook the latkes

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the patties and cook, turning once, until crisp and golden brown on the outside and tender within, 4 to 6 minutes per side. Add more oil between batches if the pan is dry. Transfer the latkes to a paper-towel-lined sheet pan or plate and keep warm in the oven. Do not clean the pan.
While the latkes cook, prepare the walnuts and apple.

4

Prep and cook the apple

  • Coarsely chop the walnuts.
  • Cut the apple into quarters lengthwise and cut away the core; thinly slice the fruit.
In the same pan used for the latkes, if dry, add 1 tablespoon [2 TBL] oil. Warm over medium heat until hot but not smoking. Add the walnuts and cinnamon and toast, stirring often, until the walnuts are lightly browned, 2 to 3 minutes [3 to 5 min]. Add the apple and cook, stirring occasionally, until just starting to soften, 3 to 4 minutes. Add 1 teaspoon [2 tsp] lemon juice and cook, stirring occasionally, until the apple is tender, 4 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the apple cooks, prepare the horseradish yogurt.

5

Make the horseradish yogurt

In a small bowl, stir together the yogurt with as much horseradish as you like. Season to taste with salt.

6

Serve

Transfer the latkes to individual plates and garnish with the green parts of the scallions. Spoon the sautéed apple alongside and serve with the horseradish yogurt.

Kids Can!

  • Juice the lemon.
  • Measure the lemon zest and lemon juice.
  • Prepare the horseradish yogurt.

Calories: 630, Protein: 15g (30% DV), Fiber: 12g (48% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 11g, Saturated Fat: 4g (20% DV), Cholesterol: 85mg (28% DV), Sodium: 140mg (6% DV), Carbohydrates: 75g (25% DV), Total Sugars: 25g, Added Sugar: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.