Parsnip pancakes
1 servings
Ingredients
| Quantity | 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 |
Directions
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.