Recipe courtesy of Union Square Cafe
Parsnip Pancakes
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- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 8 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 162
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 27 mg
- Sodium
- 136 mg
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 8 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 162
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 27 mg
- Sodium
- 136 mg
Ingredients
Directions
- 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 coarsely.
- Line a baking sheet with waxed paper. 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 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.
- In a 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 F.
