Parsnip Pancakes

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<mx2 source= " MasterCook 6.0 " date= " December 05, 2000 " >

<Summ>

<Nam>

Parsnip Pancakes - Rockenwagner

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<RcpE name= " Parsnip Pancakes - Rockenwagner " author= " Hans Rockenwagner, Chef,

Rockenwagner, LA " >

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* Exported from MasterCook *

 

Parsnip Pancakes - Rockenwagner

 

Recipe By :Hans Rockenwagner, Chef, Rockenwagner, LA

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 large parsnips -- peeled

1/2 cup all-purpose flour

1/2 small yellow onion -- very finely chopped

1/2 teaspoon salt

1 egg -- lightly beaten

2 Tablespoons olive oil for frying

Freshly ground white pepper to taste

 

Bring a medium saucepan of lightly salted water to a boil. Add the parsnips and

simmer for 10-12 minutes, or until almost tender. Drain the parsnips very well,

pat dry with paper towels, and coarsely grate into a large bowl.

 

Add the flour, onion, salt and white pepper and combine well. Stir in the egg

and mix until a thick batter forms. Lightly flour your hands and form the

mixture into six 3-inch patties. Heat a large nonstick skillet over medium-low

heat. Add olive oil and parsnip pancakes. Cook slowly, turning them over when

the bottom is golden and crisp. They will take about 4 to 5 minutes on each

side.

 

Source:

" Star Chefs "

S(Filename):

" http://www.starchefs.com/turkey_tips/2000/html/recipe_04.html "

Yield:

" 6 pancakes "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 135 Calories; 6g Fat (36.3% calories from

fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 193mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

 

NOTES : Here's one of the sides that Hans frequently does with Thanksgiving

dinner... It's a great new twist on Thanksgiving since these rustic root

vegetables are fresh and plentiful at farmers' markets throughout the fall and

winter. We've served these at our restaurants in the winter months - our

customers love them and have told us they've always wondered what to do with

parsnips. -Patti Röckenwagner

 

Nutr. Assoc. : 0 0 0 0 0 986 0

 

]]>

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<Serv qty= " 6 " />

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<CatS>

<CatT>

Side Dishes

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</CatS>

<IngR name= " parsnips " unit= " large " qty= " 1 1/2 " code= " I " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " all-purpose flour " unit= " cup " qty= " 1/2 " code= " I " ></IngR>

<IngR name= " yellow onion " unit= " small " qty= " 1/2 " code= " I " >

<IPrp>

very finely chopped

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " code= " I " ></IngR>

<IngR name= " egg " qty= " 1 " code= " I " >

<IPrp>

lightly beaten

</IPrp>

</IngR>

<IngR name= " olive oil for frying " unit= " Tablespoons " qty= " 2 " code= " I " >

<INtI>

986

</INtI>

</IngR>

<IngR name= " Freshly ground white pepper to taste " code= " T " ></IngR>

<DirS>

<DirT>

Bring a medium saucepan of lightly salted water to a boil. Add the parsnips and

simmer for 10-12 minutes, or until almost tender. Drain the parsnips very well,

pat dry with paper towels, and coarsely grate into a large bowl.

</DirT>

<DirT>

Add the flour, onion, salt and white pepper and combine well. Stir in the egg

and mix until a thick batter forms. Lightly flour your hands and form the

mixture into six 3-inch patties. Heat a large nonstick skillet over medium-low

heat. Add olive oil and parsnip pancakes. Cook slowly, turning them over when

the bottom is golden and crisp. They will take about 4 to 5 minutes on each

side.

</DirT>

</DirS>

<Srce>

Star Chefs

</Srce>

<AltS label= " Filename "

source= " http://www.starchefs.com/turkey_tips/2000/html/recipe_04.html " />

<Yield unit= " pancakes " qty= " 6.000000 " />

<Note>

Here & apos;s one of the sides that Hans frequently does with Thanksgiving

dinner... It & apos;s a great new twist on Thanksgiving since these rustic root

vegetables are fresh and plentiful at farmers & apos; markets throughout the fall

and winter. We & apos;ve served these at our restaurants in the winter months -

our customers love them and have told us they & apos;ve always wondered what to do

with parsnips. -Patti Röckenwagner

</Note>

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