Cook: 20 minutes

Serves: 4

The bonus of using parsnip to make latkes, rather than the more usual potato, is that it is drier in texture, resulting in a crisp, golden fritter. Serve topped with a poached or fried egg; pan-fried slices of smoked tofu; grilled salmon or mackerel fillet, to make a more substantial dish

Recipe adapted from The Part-Time Vegetarian’s Year (Nourish)

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Ingredients

Name: Parsnip latkes with beetroot horseradish cream
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 500g parsnips, peeled and coarsely grated 1 red onion, coarsely grated 2½ tbsp self-raising flour 2 eggs Sea salt and freshly ground black pepper Sunflower oil, for frying Rocket/arugula leaves, to serve Beetroot horseradish cream 5 tbsp crème fraîche 1½ tbsp horseradish sauce Juice of ½ lemon 100g raw beetroot, peeled and coarsely grated

500g parsnips, peeled and coarsely grated

1 red onion, coarsely grated

2½ tbsp self-raising flour

2 eggs

Sea salt and freshly ground black pepper

Sunflower oil, for frying

Rocket/arugula leaves, to serve

Beetroot horseradish cream

5 tbsp crème fraîche

1½ tbsp horseradish sauce

Juice of ½ lemon

100g raw beetroot, peeled and coarsely grated