Parsnip Pancakes Recipes

SIMPLE PARSNIP PANCAKES

Steps:

• Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
• Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

PARSNIP LATKES

Steps:

• In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until incorporated. Add parsnips and potato, and toss until combined and evenly coated.
• Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
• Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.

POTATO CARROT PARSNIP PANCAKES

Steps:

• Grate potatoes in long strips, using smooth strokes to run potatoes across the grater. Transfer to a large bowl of cold water. Use a slotted spoon to remove potatoes. Drain well and transfer to a second bowl. Reserve soaking liquid. Set reserved liquid aside for 10 minutes to allow the starch to sink to the bottom of the bowl. Carefully pour liquid from the bowl, reserving the milky residue (potato starch).
• Using the same method as for potatoes, grate parsnip and carrot. To potatoes add parsnip, carrots, reserved potato starch, chives, egg, salt, and pepper, and mix well.
• Preheat oven to 200 degrees. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/2 inch of oil. Working in batches to accommodate pan size, spoon 1/4 cup of potato mixture into skillet for each pancake. Drop into oil loosely; you should be able to see oil bubbling up in between the individual strands. Fry until golden brown, 2 to 3 minutes per side. Transfer to prepared baking sheet to drain. Sprinkle with salt. Keep warm in oven. Serve hot, with sour cream and lemon slices.

PARSNIP PANCAKES

Steps:

• Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives. , Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)

Steps:

• Peel and remove ends from parsnips and carrots.
• Grate parsnips and carrots by hand or with your food processor's grater attachment.
• Place in large bowl.
• Puree onions and garlic in food processor and add to vegetable mixture.
• Add remaining ingredients and mix well.
• Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
• Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
• Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
• Flip and cook on the second side.
• Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
• Serve hot.

PARSNIP PANCAKES WITH HONEY & MUSTARD DRESSING

Steps:

• To make the dressing, heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 mins. Remove from the heat and leave to cool completely. Stir the cooled spice mix into the whipped yogurt along with the honey, then chill until you are ready to serve the meal. Can be made a day ahead.
• To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt. Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.
• About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil. When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned. You should make 8 pancakes in total. Serve the pancakes with the honey and mustard dressing and the Curried chickpeas (see 'Goes well with') if you like.

PARSNIP PANCAKES WITH CARAMELIZED ONIONS & SOUR CREAM

Steps:

• In a medium skillet, heat 1 Tbs. each of the olive oil and butter over medium heat. When the foam subsides, add the onions and cook, stirring occasionally, until very soft and golden, 20 to 25 minutes; reduce the heat if they brown too quickly. Season with salt to taste and set aside. Meanwhile, in a large saucepan, bring 2 quarts salted water to a boil. Add the parsnips (cut them in half if they don't fit in the pan) and cook for 3 minutes. Drain, run under cold water to cool them quickly, and drain again very well. Grate the parsnips in a food processor fitted with a medium grating disk. In a medium bowl, combine the parsnips, leek, and egg. Stir in the flour, 1 tsp. salt, and 1/8 tsp. pepper. In a 10-to 12-inch heavy skillet, heat the remaining 2 Tbs. oil and 1 Tbs. butter over medium-high heat until the foam subsides. Shape the parsnip mixture into four equal balls. Put them in the skillet and press on each with a flat spatula to make a cake about 3-1/2 inches wide. Reduce the heat to medium and cook until browned on one side, 4 to 6 minutes. Turn the cakes over and brown the other side, 4 to 5 minutes. Flip to recrisp the first side, about 30 seconds. Drain briefly on paper towels and then serve while hot, garnished with a large dollop of sour cream and the caramelized onions. nutrition information (per serving): Size : based on four servings; Calories (kcal): 320; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 6; Protein (g): 5; Monounsaturated Fat (g): 11; Carbohydrates (g): 34; Polyunsaturated Fat (g): 1; Sodium (mg): 620; Cholesterol (mg): 70; Fiber (g): 6;

PARSNIP PANCAKES

Steps:

• 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.