Chicken soup latke

2 eggs, beaten

½ teaspoon salt

¼ cup low sodium chicken stock

2 potatoes, peeled

3 carrots, peeled with tops washed, reserved, and chopped

2 parsnips, peeled

1 onion, skin removed

¼ cup all-purpose or potato flour

2 tablespoons vegetable oil

1 cup parsley leaves, chopped

Lemon wedge

In a large bowl, whisk together eggs, salt, and chicken stock.

Using a box grater or food processor with a grate attachment, shred potatoes, carrots, parsnips, and onion, then add to the bowl. Add the flour and mix well.

Heat a large nonstick skillet over medium heat and add the vegetable oil. Add latke mixture in one layer, pressing down to promote a crispy sear. Cook for five to six minutes or until golden brown. Using a plate, cover and flip the latke on the plate. Then place skillet over the plate to flip the latke back into the skillet so it’s on the other side.

Cook for an additional five to six minutes. Remove and allow to cool.

Top with chopped parsley and carrot tops. Squeeze lemon wedge over greens, season with salt as desired, and cut into four pieces.