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Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples

Jennifer Schmidt
  • minutes
  • Serves 4

INGREDIENTS

2

slices Apples, thick

1/3 cup

Flat leaf parsley

1 clove

Garlic

650 g

Parsnips

6

Spring onions

2

Eggs

1 1/2 tbsp

Dijon mustard

2 tbsp

Honey

1 tsp

Lemon juice

1/3 cup

Chickpea flour

1/2 tsp

Salt

1

Salt and pepper

1

Olive oil

2 tsp

Olive oil

1 cup

Cashews, raw