Parsnip Pancakes Recipe

Parsnip Pancakes RecipePhoto by: Taste of Home Parsnip Pancakes Recipe Rating 5

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

Healthy Cooking

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Reviews for Parsnip Pancakes (2)

Parsnip Pancakes Recipe

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!

 
 
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