Remember my post awhile back on the greatness of parsnips and how many health benefits they bring? I warned you that you’d be seeing more recipes featuring parsnips! Today I bring you a recipe that my husband called a “top ten!” I cannot claim it as mine, though. I made some mild tweaks to Emily Levenson’s parsnip and sweet potato latkes. Be prepared to make extra so people can go back for seconds!
(Note: The recipe below is Emily’s original. I will make mention of my changes below it.)
Parsnip and Sweet Potato Latkes
1-2 sweet potatos (or yams)
2-4 parsnips, peeled
1/4 cup whole wheat flour
1 red onion, chopped
2 eggs, lightly beaten
2 tsp baking powder
3/4 tsp salt
1/4 tsp pepper
oil for cooking (safflower, canola)
My changes: I substituted brown rice flour for the whole wheat, I used a yellow onion, 3 eggs instead of two, and I added about 1 1/2 tbs dill seeds.
Preheat oven to 250 degrees. Peel potatos and parsnips and grate/shred in a food processor or food grater — drain if watery. Stir potato and parsnip mixture together with flour, eggs, onions, baking powder, salt, and pepper (and dill seeds!) till combined well. Heat oil on a nonstick skillet in moderate heat till hot but not smoking. Spoon latke mixture into skillet and flatten. Add as many as the pan will hold and cook till golden brown. (about 2 minutes on each side.) Transfer latkes onto paper towels to drain. Keep warm on a rack set in a shallow baking pan in the oven.
With my substitutions, this recipe is gluten free, vegetarian, soy free, and dairy free.
Brinner. Breakfast for dinner. I can’t think of anything more delightful. It’s become a Sunday tradition in our house — something you just expect to happen! I decided to switch up the normal menu though by adding in Emily Levenson’s breakfast hash. Well, more like improvise upon it. Her recipe calls for black beans. Which I have. Except they’re dried. I forgot to soak them. Oops. So, I just left them out, but everything else turned out awesometastic. On our food menu this week we have two of Emily’s recipes, actually. This one and another that you may see later on. What can I say? The woman knows food! I’ll post her original recipe here below:
1 sweet potato peeled and cubed
1 sweet onion, diced
2-3 cloves fresh garlic
1 tbs dried oregano
3/4 cup broth (Emily’s calls for vegetable, I used bone broth)
1 can black beans, drained and rinsed
1 cup frozen corn
2 tbs fresh chopped parsley
salt and pepper
Heat olive oil in a large skillet — add in onions and saute for about 5 minutes. Add sweet potatoes and saute another 5-7 minutes until they brown. Add garlic, oregano, salt, and pepper and saute till fragrant (1-2 minutes). Add broth and cook till all liquid is absorbed, about 5 minutes. Add black beans and corn and cook till heated through. Toss in and stir fresh parsley. Serve.
I served this with bacon and scrambled eggs prepared with galic, oregano, and topped with fresh goat cheese. It all made a delicious breakfast trio!
The breakfast hash can be both vegetarian and vegan if made with vegetable broth. It is gluten free, wheat free, egg free, and soy free.
I love pancakes! Who doesn’t love pancakes? They’re so versatile. You can put all sorts of things in them or on them or with them to switch it up. Also, pancakes are like a good pair of jeans — they go with everything! Eeer…. well…. almost.
A huge thanks to blogger Summer Harms for posting her recipe for butternut pancakes the other day! I adapted it to make a sweet potato version of my own! You can find her original recipe HERE. I’ll post below what I did.
Sweet Potato Harvest Pancakes
1 cup cooked and mashed sweet potatoes
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
pinch of salt
Combine all ingredients in a blender or mixing bowl with a hand mixer. Grease a cast iron pan with coconut oil or butter and bring to low-ish medium heat. Not too hot, now. Use a large spoon to pour small dollops of batter (not much bigger than coin-size) in the pan. Wait to try to flip until bubbles appear on top and pancake is clearly a cohesive cake. (She’s serious about that. Don’t try to flip too soon like I did or you’ll destory the pancake!) Enjoy immediately or place on a cookie sheet in a 200-degree oven until ready to eat. Or toast them when ready!
(this photo from Summer Harms)
My half recipe made about 8 pancakes, if you make her full recipe that would be, well, 16. You can use sweet potatoes, butternut squash, or pumpkin in this recipe! Also, a variety of spices would mix up the flavors as well. As with grain free recipes, this one can tend to be on the eggy side. I made it once and it didn’t seem too eggy, I made it a second time and I noticed it more. But they’re very very very good, especially with pure maple syrup on them! I’d like to test this out and see how they would fare with some coconut flour in them.
This recipe is gluten free, grain free, soy free, nut free, and vegetarian.