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I have a serious weakness when it comes to carbohydrates. I can go meatless for few days without any problem, but can’t take away my bread, noodles, potatoes, or any root veggies or tubers. I can’t live without carbs alright! A good friend of mine showed me a picture of the parsnip pancakes that she made and immediately I knew I gotta tried this out. I had never had parsnip before in my life until this parsnip pancakes. The reason why I mentioned carbs because eventhough parsnip is a vegetable, but like potatoes, it is loaded with carbs.
Here are the parsnips. They look like huge carrot, but white in color:
This reminds me of the first time I made a shepherd pie with rutabaga, I went crazy because I loved rutabaga and I never had it before until that recipe!!
Seriously people, give this parsnip pancake a try. My 3 1/2 year old picky eater tried it and she didn’t like it, but she ate it (woot!!). The rest of us love it, including our 7 1/2-month old boy who couldn’t open his mouth fast enough 😉 Thank you Stefi, for the recipe and for the tips on adding sesame seeds and garlic.
In case it’s not obvious already, parsnip is in my grocery shopping list now !
PARSNIP PANCAKES
Ingredients
- 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
- 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
- Preheat some butter in a large non-stick skillet. Drop in about 1/4 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
Marv's Recipe Notes
