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Recipe: Parsnip and Sweet Potato Pancakes

We’re nearing the end of May; also known as the end of the winter veggies.  This is a bittersweet month for me because my love for potatoes and root vegetables is only surpassed by my love of summer fruits (which, of course, I have to wait another 2 months for).  However, now is the time to stock up for the summer!  Purchase parsnips, sweet potatoes, and other winter veggies now, while they’re still available locally from this winter.  These pancakes are great because after they’re made, you can freeze them and thaw as you’re hungry.

Parsnip and Sweet Potato Pancakes

Makes about 24 pancakes

  • 4-5 parsnips (save and freeze the greens for soup stock), peeled
  • 2 large sweet potatoes
  • 1 sweet onion, finely chopped (about 1 ½ -2 cups)
  • 2-3 cloves garlic, finely minced
  • 1-2 tablespoons thyme, finely chopped
  • 1-2 tablespoons savory, finely chopped
  • 3 tablespoons chives, finely chopped
  • ½ cup whole wheat flour
  • 2-3 large eggs, lightly beaten
  • 2-3 tablespoons olive oil
  • Salt and pepper to taste

In a food processor (or by hand) shred all of the parsnips and sweet potatoes (yield about 3-4 cups of each).  In a large bowl, mix the flour, thyme, savory, salt, and pepper.  Add the eggs and vegetables; mixing until coated evenly.

Heat the oil in a skillet over medium heat.  Using a ¼ cup measuring cup as a spoon, portion out the pancakes.  Flatten with the back of a spatula.  Cook until crispy, about 3 minutes per side.  Remove from pan and place on a paper towel to sop up extra oil.  Serve with applesauce (or horseradish applesauce) and chives; freeze extra in an airtight container.

NUTRITION INFORMATION (per pancake, if the yield is 24): 50 calories, 2g fat, 7g carbohydrate, 1g fiber, 2 g protein.  There is no trans or saturated fat, and only 26 mg. of cholesterol.  These pancakes are a great source of Vitamin A.

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