Parsnip Celery Root Latkes
Ingredients
- 4 medium parsnips (about 1 1/4 pounds), peeled and cored if necessary
- 1 small celery root (celeriac; about 1 pound), peeled
- 4 large egg whites, lightly beaten
- ¼ cup white whole-wheat flour
- 2 tablespoons chopped chives, plus more for garnish
- 1 teaspoon whole-grain mustard
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon baking powder
- 8 tablespoons extra-virgin olive oil, divided
- 2 tablespoons Crème fraîche or sour cream for garnish
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