Potato and Parsnip Cakes with 2 Sauces

by Rachael Ray Show Staff 3:00 AM, March 26, 2012

Aired March 26, 2012

Serves 4-6
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
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
Vegetable or olive oil, for shallow frying

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.