My Yummy Local Life

{February 2, 2014}   Bread and Wine – 5

Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

Inspired by: Sweet Potato, Parsnip and Beet Latkes


Russet potato, shredded

Sweet potato, shredded

Parsnips, 2, shredded

Cilantro, 1/4 cup, chopped

Eggs, 2

Flour, 2 Tbsp

salt and pepper, to taste

How to:

Combine all ingredients- stir to mix well. Heat a skillet with oil over medium high heat. Cooking about 3 latkes at a time, cook the latkes for about 5 minutes per side, until brown.  Remove from heat and let cool over paper towels to remove some of the oil.

Dipping sauce: Combine half mayonnaise, half sour cream, some garlic and salt and pepper to taste; (or applesauce- if you’re Lisa…). Enjoy with whatever wine you’ve got opened.


Tasting Notes:

Lisa: These were a good change up to straight potato latkes. The sweet potato and parsnips added a bit of sweetness, which was countered by the cilantro. A little too oily for me. The dipping sauce and applesauce went nicely to balance out some of the oil. GSPm is one of the go to red wines in our house when we have it- and sometimes, you just drink what you’ve got.

Gary: Not bad, but I’m still partial to regular latkes. The GSPm is good- lighter than I was expecting, drinking well right now- a very approachable wine.


1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)


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