TC Recipe: Parsnip and Goat Cheese Latke with Prune Gastrique

August 15 2013

By Special Event Chef Sean Winder
Suggested Pairing: 2010 Freedom Hill Pinot Noir
Serves 4

Parsnip and Goat Cheese Latke

Chef Sean Winder did some wonderful things with this dish that made it a great pairing with the Freedom Hill Pinot Noir. I was impressed by the flavor combinations, but also because it’s a wonderful tasting for a late winter day. The creaminess of the goat cheese carries the fruit of the Pinot Noir across the palate. The prune gastrique provides a sweetness, but also a depth of flavor that allows the floral notes of the Pinot Noir to become a full bouquet. The parsnip itself offers a bulbous platform that prevents the rest of the flavors from overwhelming the taste. This is a great dish for dinner parties – it’s simple, delicious, and impressive. Enjoy! – Executive Chef Benjamin Nadolny


Prune Gastrique:

  • 1/4 Cup Honey
  • 1 Tbsp Prunes
  • 1 1/2 tsp Butter
  • 1 1/2 tsp Sherry Vinegar

Parsnip & Goat Cheese Latke:

  • 1/2 Cup All Purpose Flour
  • 1/4 Cup Semolina
  • 2 tsp. Sugar
  • 1 Tbsp Salt
  • 1/4 tsp Black Pepper
  • 1 whole Egg
  • 3/4 Cup Milk
  • 3/4 Cup Parsnip, grated
  • 1/4 Cup Leeks, small dice
  • 1/2 Cup Goat Cheese, crumbled
  • 2 tsp. Thyme, minced


Prune Gastrique
1. Heat honey and prunes in small sauce pot until the mixture reaches a caramel color.
2. Slowly whisk in butter and sherry vinegar and serve warm.

Parsnip and Goat Cheese Latke
1. Combine flour, semolina, sugar, salt and pepper in a mixing bowl, forming a well.
2. Mix milk and egg together and slowly add into the flour mix until completely incorporated.
3. Fold 1/4 cup goat cheese, parsnips, leeks, and thyme into the batter.
4. Pan fry latke batter in 1/4 cup increments until golden brown on both sides and serve hot.
5. Drizzle prune gastrique over the latkes and garnish with remaining goat cheese.