Butternut Squash and Parsnip Latkes with Chai-Spiced Cashew Crème
Servings: 20 servings
Calories: 65kcal
Ingredients
Latkes
- 1 pound peeled , diced butternut squash
- 1 pound peeled , cubed parsnips
- 2 small onions , peeled and roughly chopped
- 5 large eggs ,
- 6 tablespoons arrowroot starch
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons salt
- Freshly ground pepper , to taste
- Canola oil , for frying
Cashew Crème
- ½ cup raw cashews , soaked overnight in the refrigerator
- 6 tablespoons plain , unsweetened almond milk (or other non-dairy milk of choice)
- 1-2 teaspoons agave syrup , to taste
- 1 teaspoon fresh lemon juice
- ¾ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- Kosher salt & freshly ground pepper , to taste
Instructions
To make the latkes:
- Grate the squash, parsnips, and onions using the shredding attachment on a food processor. Transfer to a bowl. Add the eggs, arrowroot, cinnamon, salt, and pepper. Mix well.
- Add about ½ inch oil to a wide, deep skillet or Dutch oven and warm over medium-high heat. When the oil is hot, gently drop the squash mixture by scant ¼-cupfuls into the oil. Let cook for about 10-20 seconds, then gently flatten just a bit with a spatula. Cook for about 3 minutes, or until browned.
- Carefully flip the latkes and continue cooking until the opposite side is browned. Transfer to paper towels to drain. Repeat with remaining butternut mixture. Serve immediately, or transfer to a baking sheet and keep in a warm oven until ready to serve.
To make the cashew crème:
- Combine all ingredients in a food processor or high-speed blender. Adjust sweetener and seasonings to taste. Chill several hours before serving.
Nutrition
Calories: 65kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 314mg | Potassium: 140mg | Fiber: 1g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg