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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. âLois Frazee, Gardnerville, Nevada Ingredients:
2 pounds parsnips, peeled |
1 teaspoon salt |
1/2 cup chopped onion |
1/4 cup king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
1 tablespoon minced chives |
2 to 4 tablespoons canola oil |
Directions:
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.
2. Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.
3. 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.
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