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.
1 pound parsnips, peeled and shredded (buy small to med)
1 large carrot, shredded
2 scallions (just under 1/4 cup, finely chopped)
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)
|scallions from my garden|
1. Preheat the oven to 250 degrees F.
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.
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).