{"id":2425,"date":"2020-08-05T10:03:25","date_gmt":"2020-08-04T22:03:25","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/parsnip-dill-latkes-with-baby-roasties-horseradish-aioli\/"},"modified":"2023-08-07T14:36:08","modified_gmt":"2023-08-07T02:36:08","slug":"parsnip-dill-latkes-with-baby-roasties-horseradish-aioli","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/08\/05\/parsnip-dill-latkes-with-baby-roasties-horseradish-aioli\/","title":{"rendered":"Parsnip & Dill Latkes with Baby Roasties & Horseradish Aioli"},"content":{"rendered":"
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Parsnip & Dill Latkes with Baby Roasties & Horseradish Aioli<\/h2>\n
Traditionally made with potato, we've used parsnip and beetroot for a twist on classic latkes.<\/span><\/div>\n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
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Ingredients<\/h3>

Potato Salad<\/h4>
  • 800<\/span> g<\/span> baby potatoes<\/span> halved<\/span><\/li>
  • 20<\/span> g<\/span> garlic salt<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li>
  • 1<\/span> Lebanese cucumber<\/span> thinly sliced into rounds<\/span><\/li>
  • 150<\/span> g<\/span> mesclun<\/span><\/li>
  • 40<\/span> g<\/span> date & mustard dressing<\/span> (or your favourite salad dressing)<\/span><\/li>
  • 1<\/span> drizzle<\/span> olive oil<\/span><\/li><\/ul><\/div>

    Latkes<\/h4>
    • 3<\/span> parsnips<\/span> grated<\/span><\/li>
    • 1<\/span> beetroot<\/span> grated<\/span><\/li>
    • 1<\/span> red onion<\/span> thinly sliced<\/span><\/li>
    • 170<\/span> g<\/span> dill chickpea flour<\/span> (150g chickpea flour, 4g baking powder, 6g garlic powder, 5g onion powder, 4g mustard powder, 1g dried dill)<\/span><\/li>
    • 1<\/span> cup <\/span> water<\/span><\/li>
    • 1<\/span> tsp<\/span> salt<\/span><\/li>
    • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

      To Serve<\/h4>
      • \u00bd<\/span> lemon<\/span> cut into wedges<\/span><\/li>
      • 100<\/span> g<\/span> vegan horseradish aioli<\/span> (or your favourite vegan aioli)<\/span><\/li>
      • 1<\/span> bunch<\/span> dill<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake).<\/span><\/div><\/li>
        • Prep potatoes and toss on 1-2 lined oven trays with garlic salt and oil. Roast for 25-30 minutes, until golden and tender. Swap trays halfway through to ensure even cooking.<\/span><\/div><\/li>
        • Prep parsnip, beetroot and onion and set aside.<\/span><\/div><\/li>
        • In a large bowl, whisk dill chickpea flour, water measure and salt measure together, until smooth. Add parsnip, beetroot and onion to bowl and toss to combine.<\/span><\/div><\/li>
        • Heat oil in a large, non-stick fry-pan on medium-high heat. Using a \u00bc cup measure, spoon latkes mixture into pan and cook in batches for 2-3 minutes each side, until golden and cooked through. Add more oil to pan between batches, if needed.<\/span><\/div><\/li>
        • Prep cucumber. Once potatoes have finished roasting, toss in a large bowl with mesclun, cucumber, date and mustard dressing and olive oil. Season to taste with salt and pepper.<\/span><\/div><\/li>
        • To finish, prep lemon.<\/span><\/div><\/li>
        • Serve latkes and potato salad with horseradish aioli and lemon wedges on the side for squeezing. Garnish with dill.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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          \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":15526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2374,2380],"tags":[2003,2081,1794,1840,1821],"class_list":["post-2425","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-recipes","category-veggie-plant-based","tag-beetroot","tag-parsnips","tag-plant-based","tag-potatoes","tag-vegetarian","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=2425"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2425\/revisions"}],"predecessor-version":[{"id":15923,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2425\/revisions\/15923"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15526"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=2425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=2425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=2425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}