The taproots maintain the pure, earthy taste signature to a complex carbohydrate; yet have the luxury of being sans starch. Your taste buds will delight in the unique flavors of each variety: a sugary sweetness from the parsnip, or peppery bite from the daikon radish. It is these very flavor subtleties that will clue you in to which spices and bulbs to incorporate to complete your perfect latke. <br />The fun of the recipe lies in its creativity; feel more than free to use your imagination! No matter what combination you try, the taproots are so mild in taste that fried with eggs and flour, they are bound to be tasty. I dare you to take the most grotesque looking root vegetable you can find (think celeriac, wasabi root) and turn it into a lovable latke. I have no doubt you will succeed. <br />How about pairing sweet parsnip with buttery leeks and a dash of nutmeg? Maybe scallions along with the daikon radish, to keep in Japanese theme. Add garam-masala to turnip and onion for a nod to Indian cuisine. Or whisk together carrot, dill and cumin to deliver a refreshing burst of herbs--plus an aesthetically startling color rainbow.

Share: