Turnip and Parsnip Latkes with Pomegranate Seeds

It's been brought! If you read our last post, you know that Haley threw down the gauntlet and Rachel was to respond by crafting a dish combining the two seemingly contradictory ingredients, of turnips and pomegranate. Read on to discover the surprisingly delicious results.

Dearest Haley,
Yikes:
A massive squirrel is shimying down the tree outside my window. He's huge. Hmmm. Perhaps this nature sighting could prove insightful for the challenge I put forth to you. In France they eat pigeon...

Ever since Dad declared war on the grey squirrel dominating our neighbourhood and theiving from our cherry tree, I've found the rodents rather repulsive. They're so sneaky. And greedy. For instance, this squirrel in the tree outside my window, he's a big boy, like mondo, overweight, bottom heavy. Oh gross. He just pooed. Sorry.

Anyhow, turnips are a bit like gray squirrels with me. A tad repulsive. Sure, I'll toss one back in a stew and later mistake it for a potato, but I've never consciously thought, 'Mmmm. Turnips.' Have you? Well, after you challenged me to pair the frumpy turnip with the delicious pomegranate, I think I developed a new appreciation for that rather plain veggie. I discovered it has a little spice, a little more something-to-it than your potato. Nonetheless, it is happy to take the role of backdrop, providing a canvass, so to speak, for other showier veggies, fruits (in this case), or meats.

With this in mind, I created a dish composed of turnip latkes, topped with coconut curry sauce and a pomegranate salsa. I was so bold as to offer up this startling combination to dinner guests and, my goodness gracious, they loved it!
Turnip and Parsnip Latkes
4 medium potatoes, grated
2 turnips, grated
1 parsnip, peeled and grated
(2 pounds of vegetables in total)
1 small onion, thinly sliced
1 tsp salt
1 tsp curry powder
1/4 cup flour
1 egg, lightly beaten

Combine all the ingredient in a large bowl. Shape into small paddies and place on two greased cookie sheets. Bake at 370 for thirty minutes, flipping the latkes half way through baking time, or until golden brown.

Good toppings include: pomegranate seeds with balsamic vinegar, sour cream, butter, cheese, anything you'd like!