Ingredients
- 1 ½ lbs parsnips, grated
- 6 spring onions, finely sliced
- 1 clove of garlic, minced
- ⅓ cup flat leaf parsley, roughly chopped
- ⅓ cup chickpea flour, (also called garbanzo or besan flour)
- 2 eggs, beaten
- ½ teaspoon salt
- olive oil, for frying
Mustard Cashew Cream
- 1 cup raw cashews, soaked in water overnight
- 1 ½ tablespoon dijon mustard
- 1 teaspoon lemon juice
- salt and pepper to taste
Instructions
- The night before (or at least a few hours ahead), place the raw cashews in a bowl and cover with water. Let soak until soft, then drain before using.
- In a large bowl, combine the grated parsnips, spring onions, garlic, parsley, chickpea flour, and salt. Add the beaten eggs and stir until just combined.
- Heat a thin layer of olive oil in a large frying pan over medium heat. Drop heaping spoonfuls of the parsnip mixture into the pan and flatten slightly. Fry for 3 to 4 minutes per side, until deeply golden and crisp. Transfer to a paper-towel-lined plate to drain, then keep warm in a low oven while you fry the remaining batches.
- While the latkes cook, preheat the oven to 350°F (180°C). Toss the apple wedges with the honey and 2 teaspoons olive oil, wrap tightly in foil, and place in a baking dish. Roast for 25 minutes, until tender.
- For the mustard cashew cream, drain the soaked cashews and add them to a blender with the dijon mustard and lemon juice. Blend until completely smooth, adding a splash of water if needed to loosen. Season with salt and pepper to taste.
- Serve the warm latkes topped with a spoonful of mustard cashew cream and the honey roasted apples.
Nutrition (estimated per serving)
Calories: 480kcalCarbohydrates: 65gProtein: 14gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 420mgPotassium: 1050mgFiber: 12gSugar: 24gVitamin A: 750IUVitamin C: 35mgCalcium: 110mgIron: 5mg
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