Sunday, May 22, 2011

Parsnip Pancakes Improved

Kid Rating:  1 1/2 out of 3 like them
Do Again:  yes -- they are good and will win the kids over


Recommend:  food processor


I finally invested in a food processor!!!!  I had bloody knuckles the last time I shredded parsnips, it also took 20 minutes.  Grrrr.  This time with the processor:  less than one minute PEOPLE!  All blood retained.



INGREDIENTS:
1 pound parsnips, peeled and shredded (buy small to med)
1 large carrot, shredded
2 scallions (just under 1/4 cup, finely chopped)
1 egg (or three)
1 T flour
1/2 tsp baking powder
1/2 tsp salt
1 T vegetable oil

(Next time:  maybe have a side sauce to drizzle on them)



Awesomeness!
scallions from my garden

1.  Preheat the oven to 250 degrees F.
1a.  Drop first egg on floor.
1b.  Absentmindedly add second egg to shredded parsnips and stir while realizing you forgot to steam the shreds first.
1c.  Put shreds into colander and rinse egg from them.
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. 



3.  Transfer vegetables to a medium bowl and add the scallions, third egg, flour, baking powder, and salt.  Stir until well combined.
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.  Cook for 2 minutes per side or until golden brown.  Transfer first batch to a large baking sheet (I sprayed with cooking spray).
5.  After finishing the batches, bake the parsnip pancakes for 7 minutes or until they are heated through and lightly crisped.
Press into scoop - pack down.
This helps keep the pancake shape without
shreds falling apart too much.




Made 12




Family Review:
11 y.o. - Not his favorite, but eats it.  (I think a sauce on it may help).
10 y.o. - "They were okay.  If they were served, I would eat them."
5 y.o. - No
Hubby - Liked it.  They went over much better than last time.
Me - I really liked them.  Not mushy.  Fresh tasting.  Mild.  Some of the fajita sauce dripped onto them, and it tasted good.


Idea for next time:  add a sauce or different seasoning, try a flavored oil or butter to cook in (butter could burn - careful).

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