Roasted starchy root vegetables are a Thanksgiving staple, but these golden, crispy latkes transform them into a side or finger food with new flair. Don't skip out on the horseradish: It's pungency is what breathes new life into leftover veggies, and fresh dill and parsley add a touch of brightness.
Place first 11 ingredients in a bowl, stirring to combine.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add 1/4 cup vegetable mixture to pan; flatten slightly. Repeat procedure 5 times to form 6 latkes; cook 2 minutes on each side or until golden. Place latkes on a plate; keep warm. Repeat procedure with remaining 2 tablespoons oil and remaining vegetable mixture.
Combine sour cream and horseradish in a bowl. Top each latke with about 2 teaspoons sour cream mixture. Sprinkle with 1 teaspoon dill sprigs.
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