Course: Potato Dishes

Parsnip and Pear Pancakes with Horseradish Sour Cream

This delightful recipe is by Michelle Abendschan, who writes the Fennel*Twist blog, formerly Je Mange le Ville. She notes, “I am a huge fan of potato pancakes from way back, so when I came across this recipe for parsnip and pear latkes, I was practically out the door to buy a pear in the next […]

Yukon Gold Potato Soup

Served cold, this would be vichyssoise; served hot, it is sometimes called soup bonne femme, or “good housewife” soup. Whatever it is called, it is inexpensive, satisfying, and very, very good. Thin-skinned Yukon Gold potatoes need not be peeled. In fact, the skins almost disappear when the soup is pureed, but their memory lends the […]

Potato au Gratin with Leeks and Turnip

  Potato and Turnip au Gratin with Leeks 1 cup whole milk 1 cup heavy cream 3 large cloves garlic (minced) Salt and freshly ground black pepper 2 tbsp butter (divided) 3 leeks (white section only) (thoroughly washed and thinly sliced) 1 pound Russet potatoes (peeled and thinly sliced) 1 pound turnips (peeled and thinly […]

Parsnip-Carrot Bisque

  Parsnip-Carrot Bisque 2 small potatoes 3 parsnips 3 carrots, 1 tbsp vegetable oil 1 bunch green onions, (chopped) 1-inch piece fresh ginger (peeled and grated) 1 tsp ground coriander 1 (13½-ounce) can coconut milk A pinch of nutmeg (plus more for garnish) Salt and freshly ground black pepper Peel the potatoes, parsnips, and carrots […]

Vegetable Fritters

Vegetable fritters are an innovative way to use up any leftovers from Christmas dinner. Whether you have carrots, turnips, butternut squash, or broccoli, they can all be easily converted into fritters with a beaten egg and some flour. The leftover mashed potatoes act as a binder to hold the cakes together. Feel free to add […]

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