Parsnip Latkes with Lox & Horseradish Creme

Most Versatile Want a Dutch oven that’s so much more? Enter our very own Dutch oven with grill lid. This stunning pot features an easy-clean interior, generous sizing for all those family meals and a lid that doubles as a grill pan.

Taste of Home 7-Quart Enameled Cast-Iron Dutch Oven with Grill Lid $100 amazon.com

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Easiest Cleanup Cook up cozy meals in this Cuisinart Dutch oven, then relish in the simplest cleanup of any Dutch oven we tried. This enamel-coated pot is dishwasher-safe, so you can go from stovetop to sparkling clean with the touch of a button.

Cuisinart Chef’s Classic 5-Quart Enameled Cast-Iron Round Casserole with Cover $101 amazon.com

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Budget Buy While Lodge was considered a budget option in our test, it kept pace with the costlier choices out there. With a generous, smooth-enameled interior and easy-grip handles, our Test Kitchen found plenty of reasons to reach for this heavyduty Dutch oven again and again.

Lodge 4.5-Quart Enameled Cast-Iron Dutch Oven $70 lodgecastiron.com

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Designed to last a lifetime, this Le Creuset has heirloom status written all over it. Its durable and easy-toclean enamel coating means cleaning up is a breeze, while the gorgeous exterior makes it a piece of cookware you’ll love showing off from stovetop to dinner table.

Le Creuset 5.5-Quart Signature Dutch Oven $370 williams-sonoma.com

1 lb. potatoes, peeled • 1 lb. parsnips, peeled • ² ₃ cup chopped green onions • 2 large eggs, lightly beaten • 1 tsp. salt • ¹ ₂ tsp. pepper • Oil for deep-fat frying • 1 cup creme fraiche or sour cream • 1 Tbsp. snipped fresh dill • 1 Tbsp. prepared horseradish • ¹ ₄ tsp. salt • ¹ ₈ tsp. white pepper • 1 pkg. (3 oz.) smoked salmon or lox, cut into ¹ ₂-in. -wide strips • Fresh dill sprigs • Lemon wedge, optional Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper. In an electric skillet, heat ¹ ₈ in. oil to 375° . Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture, folded strips of salmon and sprigs of dill. If desired, serve with lemon wedges. 1 APPETIZER 71 cal., 5g fat (2g sat. fat), 17mg chol., 110mg sod., 4g carb. (1g sugars, 1g fiber), 1g pro. Makes about 3 dozen.

Todd Schmeling, Gurnee, IL