Parsnip and Carrot Fritters with an Apple Butter Maple Cream Sauce

Ever eat parsnips?
Parsnips, being a root vegetable makes good fritters and I often add them to potato latkes for added sweetness. Roasted parsnips are sweeter then carrots and with the addition of chipotle powder makes them spicy sweet. I envisioned a sauce of goat cheese, maple syrup and banana powder for a sweet/tart sauce that accentuates the flavor of the fritter, but ended up with apple butter and a hint of maple syrup. Applesauce with fritters is a natural but not smooth, so I grabbed my jar of apple butter.

The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium. The parsnip is also a good source of dietary fiber. The Glycemic Load of parsnips is extremely low, and like carrots, is considered a resistant starch.

Parsnip and Carrot Fritters with an Apple Butter Maple Cream Sauce

Sauce
* 1 1/2 tablespoons apple butter
* 1/4 cup fat free half and half
* 1 drop of maple syrup
* salt and pepper

Fritter
* 4 parsnips, grated
* 1 carrot, grated
* 1/4 cup hi-maize cornmeal
* 1/4 cup high fiber flour
* 1 egg
* 1 teaspoon baking powder
* 1/2 teaspoon soda
* 1 teaspoon ground ginger
* 1 teaspoon Colemans mustard
* 1/2 teaspoon chipotle pepper powder
* salt & pepper

Mix sauce ingredients in a small processor. Serve at room temperature.

Shred the parsnips carrots and onion on a hand grater. Stir in the rest of the ingredients and let rest for 30 minutes.

In a cast iron pan, treated with a release agent, spoon about 2 teaspoons (or a soup spoon) of batter into pan, flatten with back of spoon and fry on each side until browned. Spray pan between batches.

Review: These were surprising good. The Nudge gobbled down a whole plate of these, before he took a breath...lol. The kids will love the spiciness of the fritter with the sweet of the sauce. These would probably be good with lox, a dollop of creme fraiche and a sprig of dill.

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