Parsnip Pancakes Recipes

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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.

PARSNIP PANCAKES



Parsnip Pancakes image

Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside. The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor. -Lois Frazee, Gardnerville, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 pounds parsnips, peeled
1 teaspoon salt
1/2 cup chopped onion
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 tablespoon minced chives
2 to 4 tablespoons canola oil

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.

Nutrition Facts :

PARSNIP LATKES



Parsnip Latkes image

Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding parsnips to the classic recipe also celebrates the past, when latkes, a side dish, were made with vegetables, cheeses, or fruits.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 dozen

Number Of Ingredients 9

1 yellow onion, grated on the large holes of a box grater or minced
Finely grated zest of 1 orange
1 1/2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1 1/2 pounds parsnips (about 5 medium), peeled and grated on the large holes of a box grater
1/2 pound russet potato (about 1 medium), peeled and grated on the large holes of a box grater

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.

PARSNIP PANCAKES WITH SMOKED FISH AND CAPER SOUR CREAM



Parsnip Pancakes With Smoked Fish and Caper Sour Cream image

ZWT6 Scandinavia. The sweetness of the parsnips is complemented by the saltiness of the smoked fish, but it's the caper sour cream that makes the whole dish come together. From Flea St. Cafe, these vegetable pancakes are on the menu for breakfast, lunch and dinner. Recipe by Jesse Cool on http://www.foodandwine.com.

Provided by UmmBinat

Categories     Breakfast

Time 40m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 13

3/4 cup sour cream
1/2 cup plus 2 tablespoons grated red onion, plus 2 tablespoons minced red onion, for garnish
2 tablespoons chopped dill
2 tablespoons drained capers
4 large parsnips, peeled and grated
1 large baking potato, peeled and grated
1 large egg, beaten
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
vegetable oil, for frying
6 -8 ounces sliced smoked fish fillet, such as sable or 6 -8 ounces salmon

Steps:

  • In a small bowl, combine the sour cream with 2 tablespoons of the grated red onion, 1 tablespoon of the dill and the capers; cover and refrigerate.
  • In a colander set in the sink, combine the remaining 1/2 cup of grated red onion with the parsnips and potato. Let stand for 15 minutes, then squeeze to remove any excess liquid.
  • Transfer the parsnip mixture to a medium bowl and add the egg, flour, baking powder, salt and pepper. Mix thoroughly.
  • Preheat the oven to 300°. Heat 1/8 inch of vegetable oil in a large cast-iron skillet.
  • Drop rounded tablespoons of the pancake batter into the skillet, spacing them evenly and pressing lightly to flatten.
  • Cook the pancakes over moderate heat until browned and crisp, about 4 minutes per side.
  • Drain the pancakes on a paper towel-lined platter, then transfer them to a baking sheet and keep warm in the oven.
  • Arrange 4 pancakes on each plate.
  • Place 1 1/2 to 2 ounces of the smoked fish and a dollop of caper sour cream alongside. Garnish with the remaining dill and minced red onion and serve.

PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)



Parsnip and Carrot Latkes (Vegetable Pancakes) image

A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.

Provided by Whats Cooking

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb parsnip
1/2 lb carrot
1 large onion
6 garlic cloves
1 tablespoon ground black pepper
2 teaspoons salt
1/2 lemon, juice of
1/2 cup chives, finely chopped
3 eggs, beaten
1 cup gluten-free rice flour mix (see note) or 1/2 cup matzo meal
olive oil (for frying)

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.

Nutrition Facts : Calories 127.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 846.2, Carbohydrate 21.9, Fiber 5.7, Sugar 6.8, Protein 5.1

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