Parsnip and Celery Root Latke
Course Dinner, Side Dish
Servings 16 pancakes


  • 1 pound celery root (one good sized one) grated
  • 1 pound parsnips (about 4 good sized ones) grated
  • 1 large onion grated
  • 4 large eggs
  • 3 heaping tablespoons whole wheat flour
  • 1 large handful parsley finely chopped
  • 2 teaspoons salt
  • pepper
  • olive oil


  • Grate the celery root, parsnips, and onion.
  • Add the eggs, whole wheat flour, parsley, salt and pepper.
  • Mix thoroughly. Heat a pan with olive oil covering the bottom. Put a meatball sized ball in the pan and flatten into pancake shape. Cook 3-4 minutes, flip and cook another 3-4 minutes.
  • Serve alone or with sour cream.

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