What To Do:
Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season with salt and pepper to taste and set aside.
Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten and fry for 3-4 mins on each side until golden. Transfer to a baking tray and keep warm in the oven. Repeat with the remaining mixture.
Mix Horseradish if using with sour cream/yoghurt.
Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Sauté Spinach. Divide the latkes between plates with spinach, (horseradish) cream and top with an egg. Season and serve with dill fronds and lemon wedges.
Inspired by BBC Good Food