1 1/2 lb Parsnips; (about 9 medium)
1 sm White onion; (about 2
-ounces)
1 lg Egg; beaten lightly
1/8 ts Cayenne
1 pn Freshly grated nutmeg
1/8 ts Freshly ground pepper
1/2 ts Coarse salt
1/4 c All-purpose flour
1/4 c Olive oil
1 tb Unsalted butter
Peel parsnips. In a large saucepan bring 2 quarts salted water to a boil
and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain
parsnips well. In a food processor fitted with coarse grating disk or on a
hand grater grate parsnips and onion coarse.
Line a baking sheet with wax. In a bowl stir together parsnips, onion, and
egg and stir in spices and salt. Add flour, stirring until just combined,
and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in
diameter), transferring them as formed to prepared baking sheet.
Ina large heavy skillet heat oil and butter over moderately high heat until
foam subsides and saute pancakes in 2 batches until golden, about 5 minutes
on each side, transferring them as cooked to paper towels to drain.
Pancakes may be kept warm 15 minutes in a 200 degree oven.
Yield: 8 pancakes
Yields
1 servings