PARSNIP PANCAKES
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
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 :
SIMPLE PARSNIP PANCAKES
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
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
PARSNIP SWEET POTATO PANCAKES
Golden brown sweet potatoes make these cakes pretty to look at and even better to eat. The green onions and thyme add an extra boost. -Amy Short, Milton, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, thyme, salt and pepper. Stir in eggs until blended. Add the sweet potatoes, parsnips and onions; toss to coat., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 280 calories, Fat 14g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 431mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
MASHED SWEET POTATOES & PARSNIPS
A really good side dish to serve with an Easter ham. I was skeptical about the parsnips until I tried it.
Provided by annconnolly
Categories Yam/Sweet Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine sweet potatoes and parsnips in large saucepan. Cover with cold water; bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes or until vegetables are tender.
- Drain vegetables; return to pan. Add milk, butter, salt and nutmeg. Mash potato mixture to desired consistency over low heat. Stir in chives.
Nutrition Facts : Calories 116.5, Fat 5.6, SaturatedFat 3.5, Cholesterol 16, Sodium 381.2, Carbohydrate 14.8, Fiber 2, Sugar 2.8, Protein 2.2
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