POTATO CARROT PARSNIP PANCAKES
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Yield Makes 20
Number Of Ingredients 10
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
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 :
CARROT, PARSNIP AND POTATO COLCANNON
Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light colcannon. Because parsnips can be fibrous, this is one instance where I recommend straining the mixture or putting it through a food mill.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Place potatoes, carrots, and parsnips in a saucepan and cover by an inch with water. Add salt to taste, bring to a boil, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Leave to steam in covered pot for 5 minutes. Peel potatoes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet and add leek. Cook, stirring often, until it begins to wilt, about 3 minutes. Add salt to taste and continue to cook, stirring, until very tender, 3 to 5 more minutes. Remove from heat.
- Mash vegetables with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Combine milk and butter and heat until butter melts. Gradually add to purée, stirring or beating on low speed. Stir in leeks and mix until well blended. Season to taste with salt and pepper. Put through the fine or medium blade of a food mill, or press through a medium-mess strainer. Garnish if desired with dill or chervil. Serve hot.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 588 milligrams, Sugar 10 grams, TransFat 0 grams
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 AND CARROT LATKES (VEGETABLE PANCAKES)
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
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
POTATO-CARROT PANCAKES
These crisp, savory cakes, also called latkes, are a traditional Hanukkah dish. For best results, cook the pancakes right after forming them.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots. Transfer to a large bowl; add scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.
- In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2-inch thickness. Cook until golden brown, 2 to 4 minutes per side.
- Transfer to paper towels or parchment paper to drain. Repeat with remaining mounds (reduce temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream, if desired.
QUICK POTATO AND CARROT LATKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 12 latkes, 6 servings
Number Of Ingredients 11
Steps:
- Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
- Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
- Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.
POTATO, CARROT AND PARSNIP SOUP
A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.
Provided by blucoat
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
- Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
SPICY CARROT, PARSNIP AND POTATO LATKES
Indian flavors add a new dimension to potato latkes. I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.
Provided by Martha Rose Shulman
Categories brunch, dinner, appetizer, side dish
Time 15m
Yield Makes 2 to 2 1/2 dozen, serving 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees. Place a rack over a sheet pan.
- In a large bowl mix together the carrots and parsnips, potatoes, baking powder, salt and pepper, chiles, cilantro, nigella seeds, chives, and flour or cornstarch. Add the eggs and stir together.
- Begin heating a large heavy skillet over medium-high heat. Add 2 to 3 tablespoons of the oil and when it is hot, take up heaped tablespoons of the latke mixture, press the mixture against the spoon to extract liquid (or squeeze in your hands), and place in the pan. Press down with the back of the spatula to flatten. Repeat with more spoonfuls, being careful not to crowd the pan. In my 10-inch pan I can cook 4 at a time without crowding; my 12-inch pan will accommodate 5. Cook on one side until golden brown, about 3 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm. The mixture will continue to release liquid, which will accumulate in the bottom of the bowl. Stir from time to time, and remember to squeeze the heaped tablespoons of the mix before you add them to the pan.
- Serve hot topped with low-fat sour cream, Greek yogurt or crème fraiche, or other toppings of your choice such as salsa, chutney or yogurt blended with cilantro, mint, and garlic.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 2 grams, TransFat 0 grams
More about "potato carrot parsnip pancakes recipes"
POTATO AND PARSNIP PANCAKES RECIPE - LOS ANGELES TIMES
From latimes.com
POTATO CARROT LAYER BAKE RECIPE - EASY & DELICIOUS!
From family-friends-food.com
BEST PARSNIP AND POTATO PANCAKE RECIPES | FOOD NETWORK …
From foodnetwork.ca
CARROT POTATO PANCAKES - CANADA'S FOOD GUIDE
From food-guide.canada.ca
POTATO CARROT PARSNIP PANCAKES | RECIPE | PARSNIPS, POTATO …
From pinterest.com
POTATO CARROT PARSNIP PANCAKES RECIPES
From tfrecipes.com
CARROT AND PARSNIP PANCAKES RECIPE - CUISINART.COM
From cuisinart.com
PARSNIP CARROT AND POTATO LATKES RECIPE - EASY RECIPES
From recipegoulash.cc
PARSNIP AND POTATO FRITTERS (LATKES) – THE VEGAN LARDER
From theveganlarder.com
PARSNIP AND POTATO PANCAKE RECIPES - EASY RECIPES
From recipegoulash.cc
PARSNIP PANCAKES – NOT EATING OUT IN NEW YORK
From noteatingoutinny.com
WONDERING WHAT TO DO WITH YOUR CHRISTMAS LEFTOVERS?
From dailymail.co.uk
OVEN ROASTED CARROTS AND PARSNIPS - MOMSDISH
From momsdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love