Parsnip-Potato Latkes With Horseradish Cream

• 1/2 cup fat-free sour cream
• 1/4 teaspoon prepared horseradish
• 2 1/2 cups shredded peeled baking potato (about 1 pound)
• 2 1/2 cups shredded peeled parsnip
• 1 cup grated carrot
• 1 teaspoon salt, divided
• 1/2 cup chopped red onion
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil, divided

1. Combine sour cream and horseradish; cover and chill.
2. Combine potato, parsnip, and carrot; spread evenly onto several layers of paper towels. Sprinkle with 3/4 teaspoon salt; let stand 30 minutes. Cover with additional paper towels, and press down to absorb liquid. Place parsnip mixture in a large bowl. Add onion, flour, and pepper; toss to combine.
3. Preheat oven to 400u0b0.
4. Divide parsnip mixture into 10 equal portions (about 1/4 cup per portion), shaping each into a 1/2-inch-thick patty.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 5 patties; cook 2 minutes on each side or until golden brown. Place cooked patties on a baking sheet. Repeat procedure with remaining oil and uncooked patties. Bake latkes at 400u0b0 for 20 minutes, turning after 10 minutes. Sprinkle evenly with 1/4 teaspoon salt. Serve with horseradish cream.

sour cream, horseradish, baking potato, peeled parsnip, carrot, salt, red onion, allpurpose, freshly ground black pepper, vegetable oil

Taken from www.myrecipes.com/recipe/parsnip-potato-latkes-with-horseradish-cream (may not work)