Root vegetable latkes with apple, walnuts, and horseradish yogurt
Gluten-Free, Vegetarian, Family-Friendly
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)
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.
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.