Parsnips are one of the things I always look forward to when autumn rolls around. Beef Barley Soup just isn’t as good without a parsnip. Neither is a good beef stew. I know it’s spring and it’s the end of the parsnip season, but think of these little discs of goodness as the last parsnip hurrah! I always have a parsnip in the crisper drawer. They somehow tend to float to the bottom of the draw and sometimes I forget about them. I can’t be the only person this happens to, can I? But, not this time. Parsnips are sort of an old-time veggie and there are way too many people who don’t seem to cook with them or even know about them. That’s a shame, because they are so very good. Usually they are mashed, roasted or braised. But, because parsnips have a similar consistency to a potato, with less water, I thought they should work fairly well for “pancakes”. They did. The “batter” went together quickly. They were delicious hot, at room temperature, and you know, for breakfast!
I thought it would be a good idea to use a beaten egg white to bind everything together. I thought it would help keep the pancakes crisper. But, it wasn’t enough, so I added a whole egg at the last minute and that was just the perfect amount. The rice flour helps keep the pancakes nice and crisp and it keeps these gluten-free.
Peel and shred the parsnip and toss them with the “dry” ingredients, including the scallions. Beat the egg, water and lemon juice together; dump the parsnip mixture into the bowl and mix it all up. Place a skillet over medium-high heat, add a little oil, a dollop of the mixture, flatten them out and fry until the pancakes begin to crisp and brown, about 2 minutes, then flip it over and cook until browned and tender, about 1-2 minutes. You can keep them warm in a 200°F until you finish making all the pancakes. But, don’t keep them more than about 20 minutes. Actually, they were really good at room temperature, too.
We ate them as a side with pork chops, and a dollop of Creamy Horseradish-Mustard Sauce, apple chutney, sour cream. These crispy little discs would make a nice appetizer, could be nice served with a salad and as I mentioned before, make a nice little breakfast treat with a drizzle of maple syrup.
- 1 large parsnip, peeled
- 4 scallions, including some of the green, chopped
- 1/3 cup shredded Parmesan or Asiago cheese
- 2 rounded teaspoons rice flour (or cornstarch)
- 1/2 teaspoon freshly grated black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic granules
- 1 large egg, beaten (an extra-large egg is even better)
- 2 tablespoons cold water
- 1 teaspoon lemon juice
- Oil for frying
- Sour cream, for serving
Grate the parsnip on a medium grater; you should have about 3 cups. I grate them right on the counter. Add the scallions, cheese, rice flour, pepper and salt and garlic granules; toss together until well combined.
In a medium bowl, beat the egg, water and lemon juice together. Dump the parsnip mixture into the bowl; fold it together until the mixture is evenly mixed.
Heat a skillet over medium-high heat. Add a thin skim of oil. Drop heaping tablespoons of batter into the pan; flatten to form a thin pancake. I put about 4-5 in the skillet. Fry for about 2 minutes, until the mixture is browned. Turn and continue to fry until done, about 2 more minutes.
Remove and serve immediately or keep warm in a 200°F oven for no more than 20 minutes. Serve with apple chutney, sour cream or as is.
Parsnip Pancakes Recipe©Marcia Lahens 2017. All rights reserved.