| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Parsnips; (about 9 medium) |
| 1 |
sm |
White onion; (about 2 ounces) |
| 1 |
lg |
Egg; beaten lightly |
| 1/8 |
ts |
Cayenne |
| 1 |
pn |
Freshly grated nutmeg |
| 1/8 |
ts |
Freshly ground pepper |
| 1/2 |
ts |
Coarse salt |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Unsalted butter |
INSTRUCTIONS
Peel parsnips. 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 coarse.
Line a baking sheet with wax. 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.
Ina 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.
Yield: 8 pancakes
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9228
Converted by MM_Buster v2.0l.
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