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Potato and Parsnip Cakes with Two Sauces

With her own special touches, Rach prepares potato pancakes, or latkes, a favorite Eastern European dish especially enjoyed at Passover.


For the horseradish sauce:

  • 1 cup sour cream
  • 1/4 cup heavy cream or half-and-half
  • 2 round tablespoons prepared horseradish
  • 3 tablespoons chives, chopped
  • Salt and pepper
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For the applesauce:

  • 6 small to medium apples, peeled and chopped
  • 1 1/2 cups cloudy apple cider
  • 2 teaspoons lemon juice
  • 2 round tablespoons light brown sugar
  • 2 tablespoons thyme, finely chopped
  • Salt and freshly grated nutmeg, to taste
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For the pancakes:

  • 3 large potatoes (2-2 1/4 pounds), peeled
  • Salt
  • 2 parsnips, peeled and shredded
  • 1 medium onion, grated (about 1/2 to 2/3 cup grated onion and juice)
  • 1 large organic egg, lightly beaten
  • 3-4 tablespoons flour or matzo meal
  • Pepper
  • Vegetable or olive oil, for shallow frying
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Combine the ingredients for horseradish sauce in small bowl and chill.

Combine the ingredients for the applesauce in a pot, bring to a boil, reduce the heat to medium and cook until the apples break down into a thick sauce, 20-25 minutes. Transfer to a serving dish.

Grate the potatoes and salt them; place in a strainer and drain for 20-30 minutes. Press out all the excess liquid and add to a mixing bowl. Combine with the parsnips, onion, egg, flour or matzo meal and pepper.

Heat a quarter-inch of oil in a large skillet over medium to medium-high heat. Add the potato mixture in 3-4-inch mounds. Gently press down and cook for 3-4 minutes on each side to deeply golden. Keep warm on a rack set over a baking sheet in warm 275ºF oven.

Serve the potato pancakes with the sauces alongside.

Rachael Ray