In Season: Parsnips | culture: the word on cheese

Ingredients

• 1 pound parsnips (peeled and cored if necessary)
• 1 large russet potato (peeled)
• 1 tablespoon fresh lemon juice
• 2 cloves garlic (minced)
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt (plus more to taste)
• ¼ teaspoon freshly cracked black pepper (plus more to taste)
• ⅛ teaspoon ground nutmeg
• 1½ tablespoons finely chopped fresh thyme
• 1½ tablespoons finely chopped fresh parsley (plus more to garnish)
• 1 cup grated Gruyère cheese (about 4 ounces)
• 2 large eggs (lightly beaten)
• Neutral oil (such as vegetable, canola, or grapeseed, for frying)
• Sour cream (for serving)