{Here's a link to an improved and more-approved version of this recipe: Click Here.}
Kid Rating: 0 out of 3 like them, but 2 out of 3 will eat them
Do Again: Yes, because they are delicious, and I believe the kids will acquire a taste for them. One condition, the shredding is time-consuming (20 min.) and painful, so I would prefer to do these with a food processor.
Parsnip pancakes look like hash browns, but they don't taste like hash browns. I'm wondering if that is what threw my family off. I love the light, sweet flavor that has a hint of gingerness.
My friend made these for us for brunch, and I thought they were fantastic. I wanted to eat the whole tray of them. My batch paled in comparison (I don't think I steamed them correctly), but I thought they were still good. They are definitely worth trying, again, and helping my kids get used to the new flavor.
INGREDIENTS:
1 pound parsnips, peeled and shredded (buy small to med)
1 large carrot, shredded (I used 1 1/2 medium sized)
1 shallot thinly sliced (original recipe* calls for 2 scallions)
1 egg
1 T flour
1/2 tsp baking powder
1/2 tsp salt (I used Kosher)
1 T vegetable oil (I used light olive oil)
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| Parsnip stubs: I did not like shredding the darn things. I shredded my thumb in the process and vowed it's time to invest in a food processor. |
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| I sliced up the stubs, steamed them for 5, and munched on them while finishing the rest of the parsnip recipe. |
2. In a steamer or colander set over a pot of boiling water, steam the parsnips and carrot for 5 minutes or until softened but not mushy. Set aside to cool slightly. (My friend put her batch in a big, metal colander in a dutch oven pot with boiling water and lid for 5 minutes, which is what I should have done).
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| I didn't steam them correctly. I was afraid the holes were too big, so I put them in the colander. Then the lid didn't fit, and the steam escaped. :-P I think the steamer holes would have been fine. |
4. In a large nonstick skillet, heat 1 1/2 tsp of oil over moderate heat. Using a 1/4 cup measure (I used an ice cream scooper -- my grandmother's), spoon mixture into skillet (may have to do in batches). Cook for 2 minutes per side or until golden brown. Transfer first batch to a large baking sheet (I sprayed with cooking spray).
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| After adding scoops, I flattened them and patted the loose sides in. |
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| They are a beautiful color (which the photo doesn't do it justice), pale white with specks of bright orange (except for the ones I overcooked). |
FAMILY REVIEW
11 y.o. - ate it, didn't like it
10 y.o. - ate it, didn't like it, she says she doesn't like cooked carrots
5 y.o. - spit out first bite (didn't like it -- ya think?)
Hubby - was expecting hash browns but was okay with it when once he knew it wasn't supposed to be hash browns.
Me - I liked it although not as much as when my friend made them. I really liked the steamed sliced stumps.
Next time:
Use scallions, steam correctly, lower skillet heat, maybe use a different cooking oil, and get a food processor!
*"Parsnip Pancakes with Scallions" from Reader's Digest Eat Well, Stay Well, 1998, p. 89.
