Yield: 1 servings
|1½ pounds||Parsnips; (about 9 medium)|
|1 small||White onion; (about 2 ounces)|
|1 large||Egg; beaten lightly|
|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.