Sweet Potato And Parsnip Latkes With Chunky 5 Spice Applesauce Recipes

POTATO PARSNIP LATKES

Steps:

• Preheat oven to 250°F.
• Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs, chives, salt, and pepper until combined well.
• Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Keep warm on a rack set in a shallow baking pan in oven. Make more latkes in same manner, in batches of 4, with remaining mixture.

PARSNIP AND POTATO SOUP

Steps:

• Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
• Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
• Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.

SWEET POTATO AND PARSNIP PUREE

Steps:

• Place the potatoes and parsnips in a 4-quart saucepan. Add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Drain the vegetables well in a colander.
• Place the vegetables, broth and butter into a food processor. Cover and process until the mixture is smooth. Add the brown sugar, black pepper and chopped chives. Cover and process until the mixture is just combined. Garnish with the additional chives.

SWEET POTATO LATKES

Steps:

• In a large bowl, mix together the zucchini, sweet potato, parsley, onion, eggs, flour, corn flakes, salt and pepper. Heat a large nonstick pan and add 4 tablespoons of oil. Carefully drop tablespoons of batter into the pan. Fry the latkes, turning when crisp. Oil may be added to pan in small amounts as needed when frying. Put on paper towels to absorb excess oil.

SWEET POTATO AND PARSNIP LATKES WITH CHUNKY 5-SPICE APPLESAUCE

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.