Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples {gluten free, dairy free}

These gluten free Parsnip Latkes are topped with a dairy free mustard cashew cream and honey roasted apples. Make mini latkes for the perfect party appetiser.

These parsnip fritters were born of a desire to find a new way to enjoy one of my favourite vegetables – the humble parsnip.

Traditionally I’ll roast them so they become lovely and caramelised, sometimes I’ll serve them mashed with carrots (one of my childhood favourites) or even slip them into a parsnip risotto. But these latkes have shot to the top of the favourite list.

The parsnip fritters come together quickly, and transform from a pale creamy beige to a beautiful crunchy golden latke in no time at all. However it is what tops the parsnip latkes that really makes them shine.

Topped with a dairy free mustard cashew cream (which is so close to a cream based sauce it had my husband fooled) and sweet honey roasted apples the parsnip latkes become something special that would be as welcome over a few Friday night drinks as they would be at a fancy dinner party. Admittedly the accompanying mustard cashew cream and honey roasted

Admittedly the accompanying mustard cashew cream and honey roasted apples do require a little more time, but, in my opinion, they are definitely worth it.

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Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples

Vegetarian, gluten free and dairy free.

Servings 4

Author Jennifer Schmidt

Ingredients

• 650 g parsnips grated, 1 1/2 pounds
• 6 spring onions finely sliced
• 1 clove of garlic minced
• 1/3 cup flat leaf parsley roughly chopped
• 1/3 cup chickpea flour (also called garbanzo or besan flour)
• 2 eggs beaten
• 1/2 tsp salt
• olive oil for fryin
• MUSTARD CASHEW CREAM:
• 1 cup raw cashews soaked in water overnight
• 1 1/2 tbsp dijon mustard
• 1 tsp lemon juice
• salt and pepper to taste
• HONEY ROASTED APPLES:
• 2 slices apples cored and cut into thick
• 2 tbsp honey
• 2 tsp olive oil

Instructions

1. Combine the parsnip, spring onions, parsley, garlic, chickpea flour and salt in a large bowl and mix to combine. Add the beaten egg and stir until the egg is evenly distributed through the mixture.

2. Place a large frying pan over a medium heat and cover the base of pan with oil. Add spoonfuls of the mixture and cook for 3 to 4 minutes on each side, or until golden. Place on a plate lined with paper towel to drain for a few minutes before transferring the latkes to the oven to keep warm while you cook the remainder.

3. While the latkes are cooking preheat the oven to 180 (350 fahrenheit) and toss the apples, honey and olive oil together in a small bowel and place in foil and wrap up tightly. Place in a baking dish and bake for 25 minutes.

4. To make the cashew cream drain the cashews and place in a blender along with the mustard and lemon juice. Blend until smooth and season to taste.