Parsnip-potato latkes

This Nov. 1, 2017 photo provided by The Culinary Institute of America shows parsnip-potato latkes in Hyde Park, NY. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Servings: 6

Start to finish: 35 minutes (Active time: 30 minutes)

1 pound parsnips, peeled and finely grated

1 pound Yukon Gold potatoes, peeled and finely grated

1 medium yellow onion, finely grated

1 1/2 teaspoon kosher salt

2 cloves garlic, finely grated

1 teaspoon ground black pepper

6 tablespoon tapioca starch

Vegetable oil, as needed for frying

Rhubarb Jam (recipe follows)

Sour cream, as needed for serving

Caviar, as needed, for serving

In a medium bowl, combine the parsnips, potatoes, onion, and salt. Let rest for about 5 minutes. Squeeze the mixture by the handful over the sink (or in a fine-mesh sieve) to remove any excess liquid. Add the garlic, pepper, and tapioca starch and stir to coat.

Form the parsnip mixture into thin patties, about 1/4 cup per latke, squeezing out any additional moisture as you go. Transfer to a parchment-lined baking sheet as done.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Transfer the latkes to the pan, working in batches as needed, and fry until golden brown on both sides, about 3 minutes per side. Transfer to a towel-lined tray or rack set over a baking sheet to drain before serving.

Serve with rhubarb jam, sour cream, and caviar, if desired.

Rhubarb Jam

Servings: 6

Start to finish: 45 minutes (Active time: 35 minutes)

1 orange

2 pounds rhubarb, cut into 1-inch pieces

1 sprig rosemary

1 cup sugar

1/2 cup water

Use a vegetable peeler to peel three wide strips of zest from the orange, and then juice the orange. Transfer the zest and juice to a medium saucepan. Add the rhubarb, rosemary, sugar, and water and bring to a simmer over medium heat.

Simmer, stirring occasionally, until the rhubarb is soft, about 10 minutes. If desired, remove about half of the rhubarb to use as garnish and set aside. Continue cooking the remaining rhubarb, using the back of a wooden spoon to mash the fruit, until it is soft, thick, and jammy, about 20 minutes. Set aside to cool to room temperature before serving.

Nutrition information per serving of latke: 217 calories; 63 calories from fat; 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 332 mg sodium; 38 g carbohydrate; 5 g fiber; 5 g sugar; 3 g protein.

Nutrition information per serving of jam: 169 calories; 3 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 mg sodium; 42 g carbohydrate; 3 g fiber; 36 g sugar; 1 g protein.

This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.