Parsnip Pancakes

Name: Parsnip Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 1 Tbsp minced chives; 1 egg, lightly beaten; 59 milliliters all-purpose flour; 118 milliliters chopped onion; 907 grams parsnips, peeled; 1 teaspoon salt

You can never have too many morn meal recipes, so give Parsnip Pancakes a try. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 190 calories, 3g of protein, and 6g of fat. This recipe serves 6. A mixture of canolan oil, chives, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender.

Ingredients you will need

Parsnip

Water

Salt

Equipment you will use

Sauce Pan

Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.

Ingredients you will need

Parsnip

Chives

All Purpose Flour

Onion

Egg

Equipment you will use

Bowl

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed.

Ingredients you will need

Cooking Oil