Produce Pick of the Week: Local Parsnips

The farmers of the Skagit Valley produce a wealth of fresh food, especially root vegetables. Fresh this week from Ralph’s Greenhouse in Mount Vernon, we are featuring local, organically grown parsnips. Sweet in flavor and robust in texture, parsnips have long been used as a source of sugar before the sugarcane. A pale and delicate relative of carrots, parsnips are rich in potassium and fiber, among other nutrients.
Savor the earthy flavors of this seasonal root vegetable in baked goods or savory cakes, such as the following recipe for pan-crisped Sweet Potato & Parsnip Latkes. Enjoy this tasty variation of latkes with a side of your favorite dipping sauce, such as: applesauce, chipotle sour cream, or horseradish sauce. Serve with a crisp, green salad to create a healthful breakfast, lunch or dinner.

parsniplatkes

Sweet Potato & Parsnip Latkes

from Co+op Recipes

Ingredients:

  • 2 cups shredded sweet potatoes
  • 1 cup shredded parsnips
  • 3 scallions, sliced
  • 2 eggs, beaten
  • 1⁄3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying

Directions: Peel the sweet potato and parsnip and shred using a grater or food processor. Wrap the shredded sweet potato and parsnip in a few paper towels and squeeze to remove excess liquid.

In a large bowl, mix the sweet potato and parsnip with the scallions, eggs, flour, salt and pepper. Heat a large iron skillet over medium-high heat. Add enough vegetable oil to cover the bottom and come up the sides at least a quarter of an inch. When the oil is hot, scoop about 1/4 cup of latke mixture into the pan and slightly flatten. Repeat until the pan is full but not crowded. Brown the latkes on each side 3-4 minutes. Set aside on a plate lined with paper towels when done.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.