Parsnip Cakes with Sour Cream

1. 1

   Preheat the oven to 400.

2. 2

   In a medium bowl, toss the shredded parsnips with the tarragon, salt, pepper and rice flour.

3. 3

   Add the egg and mix well.

4. 4

   Form the parsnip mixture into 12 cakes.

5. 5

   In a large ovenproof nonstick skillet, melt the butter in the olive oil.

6. 6

   Fry the parsnip cakes over moderate heat until nicely browned, about 1 1/2 minutes per side.

7. 7

   Transfer the skillet to the bottom third of the oven and bake the parsnip cakes for about 15 minutes, or until cooked through.

8. 8

   Serve warm, with sour cream.

* Per serving · 4 servings · Values may vary.

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