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
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1 1/2 pounds parsnips (about 9 medium), peeled

1 small white onion (about 2 ounces)

1 large egg, beaten lightly

1/8 teaspoon cayenne

Pinch freshly grated nutmeg

1/8 teaspoon freshly ground pepper

1/2 teaspoon coarse salt

1/4 cup all-purpose flour

1/4 cup olive oil

1 tablespoon unsalted butter


  1. 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.
  2. 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.
  3. 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.