Parsnip Pancakes With Caramelized Onions Sour Cream Recipes

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POTATO CARROT PARSNIP PANCAKES



Potato Carrot Parsnip Pancakes image

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Passover     Passover Recipes

Yield Makes 20

Number Of Ingredients 10

2 medium russet potatoes, peeled
1 medium parsnip, peeled
1 medium carrot, peeled
1/2 cup chives, cut crosswise into 1 1/2-inch lengths
1 large egg, lightly beaten
1 teaspoon coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground pepper
1 cup canola oil
Sour cream, for serving (optional)
Lemon slices, for serving (optional)

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



Parsnip Pancakes image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 8 pancakes

Number Of Ingredients 10

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

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.

SIMPLE PARSNIP PANCAKES



Simple Parsnip Pancakes image

This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.

Provided by Catherine Boynton

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 8

1 cup grated peeled parsnips
2 small eggs
¼ cup finely chopped onion
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon dried rosemary
1 pinch ground black pepper to taste
1 teaspoon sunflower oil, or more as needed

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.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 14.7 g, Cholesterol 137.6 mg, Fat 13 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 641.1 mg, Sugar 4.4 g

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