Parsnip pancakes

Yield: 1 servings

Measure Ingredient
1½ pounds Parsnips; (about 9 medium)
1 small White onion; (about 2 ounces)
1 large Egg; beaten lightly
⅛ teaspoon Cayenne
1 pinch Freshly grated nutmeg
⅛ teaspoon Freshly ground pepper
½ teaspoon Coarse salt
¼ cup All-purpose flour
¼ cup Olive oil
1 tablespoon Unsalted butter

Peel parsnips. In a large saucepan bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater grate parsnips and onion coarse.

Line a baking sheet with wax. In a bowl stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight ½-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.

Ina large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain.

Pancakes may be kept warm 15 minutes in a 200 degree oven.

Yield: 8 pancakes

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9228 Converted by MM_Buster v2.0l.

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