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Carrot & Parsnip Latkes
From Chef Joan Nathan adapted by StarChefs

Yield: 16 to 18 two-inch pancakes


  • 2 medium carrots, peeled
  • 5 small parsnips (about 1 pound), peeled
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon minced chives or scallion
  • 1 teaspoon chopped parsley
  • Salt and freshly ground pepper
  • Peanut oil for frying

    Grate the carrots and parsnips coarsely. Toss with the flour. Add the eggs, chives, parsley, and salt and pepper to taste. Mix until evenly moistened.

    Heat 1/4 of peanut oil in a saut­ pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides.

    Rose Zawid's Applesauce with Cranberries
    Yield: about 8 cups

    Traditionally, many people like to put applesauce on their potato pancakes or serve it as a side dish with the latkes. (Some people prefer to serve sour cream and some families offer a choice.)

    In Europe other berries were often added to apples when making applesauce. This recipe is especially nice because it makes the applesauce slightly red. Until Joan Nathan learned this recipe, she used to add red hots to her applesauce a trick that she learned from a Jewish lady from Mississippi.

  • 3/4 pound fresh cranberries
  • 1 cups water
  • 3/4 cup sugar or to taste
  • 4 pounds apples, unpeeled and quartered

    Put all the ingredients into a large saucepan. Simmer, covered, 20 minutes or until the apples are soft.

    Cool slightly and put through a food mill. Adjust the sugar to taste and serve.