Parsnip and potato latkes with stewed apples

Parsnip and potato latkes with stewed apples

Total: 45 Min. | Active: 45 Min.
vegetarian, healthy and balanced
Nutritional value / person: 490 kcal
, Fat: 18 g
, Carbohydrate: 66 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Stewed apples

3 red-skinned apples, cut into wedges
1 tbsp lemon juice
1 tbsp water


200 g sour single cream
1 tbsp olive oil
1 tbsp chives, finely chopped
¼ tsp salt
a little pepper

Potatoes and parsnips

800 g mealy potatoes, skin on, coarsely grated
500 g parsnips, peeled, coarsely grated
2 shallots, finely chopped
½ tsp salt


2 eggs
60 g breadcrumbs
2 tbsp chives, finely chopped
1 ½ tbsp Maizena cornflour
1 tsp salt
oil for frying
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How it's done

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Stewed apples

Place the apple slices, lemon juice and water in a pan, cover and simmer for approx. 10 mins. until soft.


Mix the sour single cream with the oil and chives, season.

Potatoes and parsnips

Place a large sieve over a bowl. Add the potatoes, parsnips and shallots, season with salt, mix and knead by hand. Leave the vegetables to stand for approx. 15 mins., squeezing out any excess liquid from time to time. Pour away the liquid, place the vegetables in the bowl.


Knead the eggs, breadcrumbs, chives, cornflour and salt into the vegetables, season with salt. Heat the oil in a non-stick frying pan. Pour as much of the mixture into the pan as it takes to make latkes of approx. 7 cm in diameter. Reduce the heat, fry the latkes for approx. 5 mins. on each side until golden brown. Serve the latkes with the stewed apples and the dip.

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