![]() ![]() Scrub the carrots well, then grate them using the same side of the box grater add to the bowl, then season with the salt and pepper. Transfer to a mixing bowl season with the toasted garam masala and toss lightly to coat. Peel the parsnips, then grate them on the large-holed side of a box grater. ![]() ![]() ![]() Toast the garam masala in a large, dry nonstick skillet over medium heat for a few minutes, just until fragrant. ġ tsp garam masala 2 large parsnips (12 oz total) 1/2 medium yellow onion 2 large carrots (about 6 oz total) 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 2 large eggs 1/4 cup dehydrated potato flakes, plus about 1 cup for coating 1/2 cup grapeseed or canola oil about 12 stems chives sour cream, for servingġ. CRUNCHY PARSNIP-CARROT LATKES MAKE AHEAD: Leftovers, reheated in a 350-degree oven for 10 minutes, make a nice breakfast pairing with eggs.
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