2013_02_11This is a nice variation on potato pancakes with a combination of sweet potatoes, potatoes, and parsnips. The beet puree has a bit of apple in it making it a little sweet. We really liked the combined flavor of the potato cakes, beet puree, and the dill on top. I served these with roasted asparagus and a salad.

Ellie gobbled up the asparagus and the beets, but not the potatoes. She’s strange like that. This was a very satisfying filling meal. This will definitely be made again.


Crispy Root Vegetable Latkes with Beet Puree

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