PARSNIP-CELERY ROOT LATKES

Parsnip-Celery Root Latkes image

Provided by @MakeItYours

Number Of Ingredients 11

4 medium parsnips (about 1 1/4 pounds), peeled and cored if necessary
1 small celery root (celeriac; about 1 pound), peeled
4 large egg whites, lightly beaten
1/4 cup white whole-wheat flour
2 tablespoons chopped chives, plus more for garnish
1 teaspoon whole-grain mustard
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon baking powder
8 tablespoons extra-virgin olive oil, divided
Crème fraîche or sour cream for garnish (optional)

Steps:

Preheat oven to 300°F.
Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a large bowl. Stir in the shredded vegetables.
Heat 2 tablespoons oil in a large skillet over medium heat. Cook 4 pancakes per batch, using about ¼ cup of batter for each. Cook until golden, 2 to 3 minutes per side. Keep warm in the oven. Repeat for 3 more batches, using 2 tablespoons oil for each batch. Serve topped with crème fraîche (or sour cream) and chives, if desired.