| 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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