PARSNIP PANCAKES
What you will need:
  • 1 pound parsnip (peeled and cut into large chunks)
  • ¼ cup whole wheat flour
  • 1 egg (lightly beaten)
  • 1 cloves garlic (finely minced)
  • 2 Tbsp of butter (I used coconut oil)
  • 2 Tbsp of white sesame seeds
  • ½ cup Parmesan cheese
  • 2 stalks spring onion (green part - very finely minced)
  • Freshly ground black pepper to taste
Serve with:
  • Sour cream or cream cheese
Instructions:
  1. Put the chunks of parsnips in a large pot and cover with water. Boil until the parsnip is tender when you pierce with fork and can be easily mashed, about 20 minutes or so. Drain off the water and place the parsnips back into the warm pot to absorb any extra water and mashed with fork while still warm. Add in the egg, flour, garlic, sesame seeds, Parmesan cheese and crack in some pepper The batter will be lumpy and thick
  2. Preheat some butter in a large non-stick skillet. Drop in about ¼ cup of the batter onto the pan and slightly flattened. Cook until golden brown on each side and place on absorbent paper towel. You can try one and check out the taste and add more salt to the batter if needed. Serve with a side of sour cream or cream cheese
Notes:
If you use whole wheat flour, the color will be a bit darker as shown in the photo compared to regular all-purpose flour
Recipe by What To Cook Today at http://whattocooktoday.com/parsnip-pancakes.html