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).

Parsnip Pancakes

{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)

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.

I sliced up the stubs, steamed them for 5,
and munched on them while finishing
the rest of the parsnip recipe.

1.  Preheat the oven to 250 degrees F.
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).

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. 

3.  Transfer vegetables to a medium bowl and add the scallions shallots, 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 (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).

After adding scoops, I flattened them and
patted the loose sides in.

5.  After finishing the batches, bake the parsnip pancakes for 7 minutes or until they are heated through and lightly crisped.

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.