Butternut, Parsnip, And Potato Pancakes

[Guest guest]

Butternut, Parsnip, And Potato Pancakes

 

4 cups grated butternut squash

4 cups grated well-scrubbed red skin potatoes

2 cups grated peeled parsnips

1 cup grated shallot

2 teaspoon salt, divided

1/3 cup unbleached flour

2 tablespoons freshly-snipped chives

2 tablespoons freshly-chopped parsley

2 tablespoons water

1 tablespoon tahini

1 tablespoon minced garlic

1 teaspoon baking powder

1/2 teaspoon nutmeg

1/4 teaspoon freshly-ground white pepper

safflower oil for frying

 

Garnishes:

Tofu sour cream

Applesauce

Maple syrup

 

In a colander, toss together the grated butternut, red skin potatoes, parsnips,

shallots, and 1 teaspoon salt, and place the colander over a large bowl to drain

for 15 minutes. Squeeze the grated vegetables with your fingers to help remove

any excess moisture in the vegetables. Drain off the watery liquid from the

vegetables but reserve the starch from the vegetables that has settled to the

bottom of the bowl.

Add the grated vegetables to the vegetable starch, along with the remaining

ingredients, toss well to combine, and set aside for 5 minutes.

Cover the bottom of a large non-stick skillet with safflower oil and place it

over medium heat. When the oil is hot, using a 1/4-cup measuring cup, drop 4

portions into the skillet, and flatten them slightly with the back of a spatula

to ensure even cooking. Cook the pancakes over medium heat for 3 to 4 minutes

per side or until golden brown. Carefully flip over the vegetable pancakes and

cook an additional 3 minutes or until golden brown on the other side.

Transfer the browned vegetable pancakes to a cookie sheet and place them in a

200 degree oven to keep them warm while cooking the remainder of the vegetable

pancakes. Serve them with your choice of tofu sour cream, applesauce, or maple

syrup.

Makes 24 pancakes.

 

 

[Guest guest]

AJ, This recipe, like all the ones you post, sounds deliscious. I have a

question though. What does the tahini do in the recipe.

I got some once and used 1 tblespoon in a recipe and a year and half later

threw out the rest of the big jar. I don't want to buy it again to make this.

Depending on what it does in the recipe, maybe I can substitute something else

in place of it.

Katie

 

AJ <coolcook wrote:

Butternut, Parsnip, And Potato Pancakes

 

4 cups grated butternut squash

4 cups grated well-scrubbed red skin potatoes

2 cups grated peeled parsnips

1 cup grated shallot

2 teaspoon salt, divided

1/3 cup unbleached flour

2 tablespoons freshly-snipped chives

2 tablespoons freshly-chopped parsley

2 tablespoons water

1 tablespoon tahini

1 tablespoon minced garlic

1 teaspoon baking powder

1/2 teaspoon nutmeg

1/4 teaspoon freshly-ground white pepper

safflower oil for frying

 

Garnishes:

Tofu sour cream

Applesauce

Maple syrup

 

In a colander, toss together the grated butternut, red skin potatoes, parsnips,

shallots, and 1 teaspoon salt, and place the colander over a large bowl to drain

for 15 minutes. Squeeze the grated vegetables with your fingers to help remove

any excess moisture in the vegetables. Drain off the watery liquid from the

vegetables but reserve the starch from the vegetables that has settled to the

bottom of the bowl.

Add the grated vegetables to the vegetable starch, along with the remaining

ingredients, toss well to combine, and set aside for 5 minutes.

Cover the bottom of a large non-stick skillet with safflower oil and place it

over medium heat. When the oil is hot, using a 1/4-cup measuring cup, drop 4

portions into the skillet, and flatten them slightly with the back of a spatula

to ensure even cooking. Cook the pancakes over medium heat for 3 to 4 minutes

per side or until golden brown. Carefully flip over the vegetable pancakes and

cook an additional 3 minutes or until golden brown on the other side.

Transfer the browned vegetable pancakes to a cookie sheet and place them in a

200 degree oven to keep them warm while cooking the remainder of the vegetable

pancakes. Serve them with your choice of tofu sour cream, applesauce, or maple

syrup.

Makes 24 pancakes.