For the Horseradish Sauce
  • 1 cup sour cream
  • 1/4 cup heavy cream or half-n-half
  • 2 round tablespoons prepared horseradish
  • 3 tablespoons chopped chives
  • Salt and pepper
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 finely chopped thyme
  • Salt and freshly grated nutmeg, to taste
For the Pancakes
  • 3 large potatoes (2 to 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 to 4 tablespoons flour or matzo meal
  • Pepper
  • Vegetable or olive oil, for shallow frying


Serves: 4-6




Combine ingredients for horseradish sauce in small bowl and chill.



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



Grate potatoes and salt them, place in a strainer and drain 20-30 minutes. Press out all the excess liquid and add to a mixing bowl. Combine with 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 potato mixture in 3- to 4-inch mounds, gently press down and cook 3-4 minutes on each side to deeply golden. Keep warm on a rack set over a baking sheet in warm 275F oven.



Serve potato pancakes with sauces alongside.