Parsnip-Potato Latkes With Horseradish Cream

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1/2 cup fat-free sour cream

1/4 teaspoon prepared horseradish

2 1/2 cups shredded peeled baking potato (about 1 pound)

2 1/2 cups shredded peeled parsnip

1 cup grated carrot

1 teaspoon salt, divided

1/2 cup chopped red onion

1/4 cup all-purpose flour

1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil, divided

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