Parsley Root & Parsnip Latkes served with Pear Butter & Diced Pear
Parsley Root & Parsnip Latkes are a wonderful combination of flavors, and their sweetness is heightened when served with Pear Butter & diced pear. Both parsley root & parsnip are subtle in flavor. The combination of the two root vegetables are beautiful together, and when created as latkes, it is simply delicious. To me, pears have a subtle flavor as well, and the combination of the slightly sweet, clean, yet earthy flavors work beautifully together. These are nice, lighter alternative to potato latkes, and mashing the root vegetables makes preparation so easy!
Remove the ends & cut the parsley root & parsnips into small chunks, then steam both root vegetables over boiling water until fork-tender, about 20 minutes. Remove from the heat & allow to cool for 5-10 minutes.
Add the olive oil, egg, matzo meal, kosher salt & black pepper to the carrots, Using a potato masher, mash all the ingredients together until well-combined.
Refrigerate the latke mixture for at least 3-4 hours so the latkes are cold when formed...when the latke mixture is cold, the latkes are easier to form and will fry better.
When ready to make latkes, pour at least 2 inches of oil into a deep pan. Heat the oil over medium-high heat...if you want to use a thermometer, heat the oil to 350˚...if not, drop a smidge of water into the oil...if it splatters, the oil is hot enough. Scoop a heaping teaspoon of celery root latke mixture & form the latkes...drop the latkes into the hot oil & fry about a minute per side, until the latkes are golden brown (a). Remove the latkes to a paper-towel lined baking sheet to drain (b). You can keep the latkes in a warmer until all the latkes are fried.
Chop the pear into small dice.
To serve, place 1 or 2 latkes on individual plates. Sprinkle the diced pear over the latkes, then spoon a dollop of pear butter onto each latke & serve.