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
Flour, 2 Tbsp
salt and pepper, to taste
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.
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.
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5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)