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Parsnip Pancakes Recipe

Parsnip Pancakes Recipe photo by Taste of Home

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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

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Parsnip Pancakes Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

2 pounds parsnips, peeled
1 teaspoon salt
1/2 cup chopped onion
1/4 cup all-purpose flour
1 egg, lightly beaten
1 tablespoon minced chives
2 to 4 tablespoons canola oil

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (2 each) equals 159 calories, 1 g fat (trace saturated fat), 35 mg cholesterol, 419 mg sodium, 35 g carbohydrate, 6 g fiber, 4 g protein.

Originally published as Parsnip Pancakes in Taste of Home October/November 2005, p35

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Parsnip Pancakes

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Reviewed on May. 07, 2011 by Jan2

Made this last year, forgot to review... Made again tonight and it's definately a keeper. I don't know what 6 servings is, but with the 1/4 cup measure, it made 11 pancakes

Reviewed on Aug. 02, 2009 by cornysash

These are the absolute best! I have made them again and again. I have a friend whose favorite veggie is parsnips and this is a great change instead of just boiled with a slathering of butter. I would really recommend you try them!