Potato & parsnip baked latkes

I realized that if I waited to find the perfect blog name, this would never happen.  I also realized that if I waited to write the perfect introduction to this blog, it wouldn’t happen.

Instead, I’ll just jump right in with a recipe.  I can always change the name later.  And write that intro post later.  This is really about the food though, so I’ll just get right to it.

Potato & parsnip baked latkes

This recipe is a combination of two I found online:

My recipe went something like this:
Preheat oven to 425F.
Peel 5 small baby goldens, shred, let “drain” for a bit.  Squeeze even more liquid out.
Peel 1 lb parsnips, attempt to shred, get most of the way through, decide to fine dice the rest.
Mix both with 4ish cloves of finely diced garlic and 3 T minced chives.
Mix in 2 eggs.
Mix in 1/4c left over flour mix from a past baking adventure (mine came from left over flour from all in one bars).
Attempt to form balls with mix, give up and just make the best tightly packed mounds you can, being sure they’ll just fall apart.
Bake on aluminum foil lined pan sprayed with ample canola oil for 20 minutes.
Flip and be shocked that they have actually stayed together and bake another 15 minutes.

Enjoy with sour cream.


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