Potato Parsnip Latkes with Savory Applesauce

Potato Parsnip Latkes

 
2 whole parsnips (about 1 pound)
2 russet potatoes (about 1 ½ pounds)
2 egg whites
2 T chopped chives
1 tsp salt
pinch of pepper
1 C clarified butter
1 C crème fraiche
Applesauce (recipe below)

Peel the potatoes and parsnips. Grate them on the medium hole of a box grater.

In a large bowl, mix the grated parsnips and potatoes, the egg whites, chives, salt and pepper.

Using a large non-stick pan, heat one-half cup of the butter over low heat. Drop enough batter (about one-fourth cup) into the pan so that when flattened with the back of a spoon, the pancake is about 3 ½ to 4 inches in diameter. Fry about 5 minutes on each side, turning when the bottom turns golden brown. Add more butter as necessary. Fry in batches if required. Drain the pancakes on paper towels. Serve with crème fraiche and applesauce.

Savory Applesauce

 
10 medium Granny Smith apples, peeled, cored and cut into eighths
4 lemons, juiced
3 whole cloves
2 pieces fresh ginger, peeled and cut into 1" x ¾" pieces
2 spring savory
1 C sugar
1 C water

Place all ingredients in large pot and cover with lid. Simmer on medium heat for about 20 minutes or until apples are soft. Remove from heat and blend with a whisk, breaking up any remaining apple pieces. Pass through a ricer or strainer. Add spring savory and cool. Remove the savory and serve and warm or cold.