Name: Sunchoke and Parsnip Latkes with Scallion Yogurt and Kimchi Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10 items
Cuisine: Jewish
Ingredients: 1 medium sized parsnip, peeled; 4 5 sunchokes, depending on size, peeled; 0.5 small white onion; 1 egg white; 3 tablespoons all purpose flour; 1 teaspoon salt and cracked black pepper to taste; Black pepper; Frying oil such as canola, vegetable, or high heat avocado oil; 1 medium red bell pepper, cut into 1 inch chunks; 0.5 small white onion, thinly sliced; 2 cloves of garlic, sliced; 0.25 cup kimchi + liquid; 1 tablespoon rice wine vinegar; 2 tablespoons grapeseed or other neutral oil; 1 tablespoon water; 0.5 cup Greek yogurt; 1 tablespoon freshly squeezed lemon juice; 12 stalks of scallion, thinly sliced

Ready in: 45 mins

Serves: 10 items

Ingredients: 17

Latkes with a produce-market vocabulary: shredded parsnip and sunchoke bound with egg whites and flour, fried until the edges go deep gold, then served with two sauces — cool scallion yogurt and a purée of kimchi with red pepper and garlic. Earthy, nutty, tangy and hot in one bite. Makes ten; the sauces are the part guests interrogate you about.

Ingredients

For the latkes
1	medium sized parsnip, peeled
4 - 5	sunchokes, depending on size, peeled
¹⁄₂	small white onion
1	egg white
3	tablespoons all-purpose flour
1	teaspoon salt and cracked black pepper to taste
•	black pepper
•	Frying oil such as canola, vegetable, or high heat avocado oil
For scallion yogurt and kimchi sauce
1	medium red bell pepper, cut into 1-inch chunks
¹⁄₂	small white onion, thinly sliced
2	cloves of garlic, sliced
¹⁄₄	cup kimchi + liquid
1	tablespoon rice wine vinegar
2	tablespoons grapeseed or other neutral oil
1	tablespoon water
¹⁄₂	cup Greek yogurt
1	tablespoon freshly squeezed lemon juice
12	stalks of scallion, thinly sliced

Instructions

For the latkes
1.	Grate the parsnip, onion, and sunchokes into a bowl. Leave the sunchokes rustic with their edible skin for a more rustic look. Season with salt and pepper, add the egg white, and lightly mix by hand or with a spatula. Sprinkle flour over the mixture and gently incorporate. Squeeze the mixture in your hand - it should lightly hold together. If too wet, add another tablespoon of flour.
2.	Heat a wide frying pan over high heat, generously coat the bottom with oil. Use two large soup spoons to spoon the mixture into the pan, flattening to form pancakes with a little space in between. Cook until golden brown and crispy on both sides. Transfer to a plate lined with paper towels to absorb excess oil, lightly season with salt. Serve with scallion yogurt and kimchi sauce.
3.	Prepare scallion yogurt and kimchi sauce as follows:
4.	In a sauté pan over medium-high heat, sauté red bell pepper, onion, and garlic until softened and lightly browned, about 2 minutes.
5.	Transfer the sautéed mixture into a blender with kimchi, kimchi juices, water, olive oil, and rice wine vinegar. Blend until smooth, season with salt to taste.
6.	Mix yogurt with scallion, lemon juice, salt, and pepper to create scallion yogurt.