Parsnip Pancakes

1. 1

   In a large saucepan, bring 2 quarts salted water to a boil and add parsnips.

2. 2

   Return water to a boil and boil parsnips 3 minutes.

3. 3

   Drain parsnips well.

4. 4

   In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely.

5. 5

   Line a baking sheet with waxed paper.

6. 6

   In a bowl, stir together parsnips, onion, and egg and stir in spices and salt.

7. 7

   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.

8. 8

   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.

9. 9

   Pancakes may be kept warm 15 minutes in a 200 degree oven F.

* Per serving · 4 servings · Values may vary.

No additional tips available.