Parsnip Pancakes Recipe

4.5 3 3
Parsnip Pancakes Recipe
Parsnip Pancakes Recipe photo by Taste of Home
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Parsnip Pancakes Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten with a spatula. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels. Yield: 6 servings.
Originally published as Parsnip Pancakes in Taste of Home October/November 2005, p35

Nutritional Facts

2 each: 159 calories, 1g fat (0 saturated fat), 35mg cholesterol, 419mg sodium, 35g carbohydrate (9g sugars, 6g fiber), 4g protein.

  • 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
  1. 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.
  2. Drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten with a spatula. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels. Yield: 6 servings.
Originally published as Parsnip Pancakes in Taste of Home October/November 2005, p35

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MY REVIEW
katlaydee3 User ID: 3741999 79123
Reviewed Dec. 23, 2013

"This was my first time trying parsnips. I think it must be an acquired taste. I still haven't decided if I will make again."

MY REVIEW
Jan2 User ID: 116031 207002
Reviewed May. 7, 2011

"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"

MY REVIEW
cornysash User ID: 681554 79122
Reviewed Aug. 2, 2009

"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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