Photo: Ernest Porzi
Parsnip Latkes with Arugula and Marinated Feta
11 ingredients
15 min + 10 min
4
openrecipes
Pan-fried parsnip potato cakes topped with lemony marinated feta crumbles and micro arugula leaves.
Estimated Nutrition (whole recipe, rough)
475
Calories
14g
Protein
24g
Fat
58g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parsnip | 1/2 cup (78g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ounces, weight Feta Cheese, Crumbled
- 1 teaspoon Lemon Zest
- 2 teaspoons Fresh Lemon Juice
- 1 teaspoon Chopped Thyme Leaves
- 2 Tablespoons Extra Virgin Olive Oil
- 1 pinch Kosher Salt
- 1 pinch Freshly Ground Black Pepper
- ¼ cups Vegetable Oil, For Frying
- 3 whole Russet Potatoes, Peeled And Thinly Julienned
- 3 whole Parsnips, Peeled And Thinly Julienned
- ¼ cups Micro Arugula, For Garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes