From Cooking Light.

• 1 lb shredded peeled baking potatoes
• 2 ½ cups shredded peeled parsnips
• 1 cup grated carrot
• 1 tsp salt
• ½ cup chopped red onion
• ¼ cup flour
• ¼ tsp pepper
• 2 tbsp vegetable oil

Mix the potatoes, parsnips, and carrot, and spread them over paper towels. Sprinkle with salt and let stand for half an hour. Press with more paper towels to absorb as much liquid as possible.

Preheat the oven to 400. Mix the onion, flour, and pepper with the shredded vegetables, then divide the mixture in tenths. Shape each piece into a patty. Saute the patties over medium heat with the oil, two minutes per side. Bake the latkes for 20 minutes, flipping after 10. Sprinkle with remaining ¼ tsp salt. Serve with ½ cup sour cream mixed with ¼ tsp horseradish.