Parsnips in Winter
Here’s an easy recipe for parsnip pancakes that are moist, fluffy and full of flavor.
To make six pancakes, grate two cups of parsnip and add two beaten eggs. Add three green onions, sliced lengthwise into two-inch matchsticks (as thin as possible). Season with salt and black pepper to taste, and mix it all together.
Heat a cast iron skillet on low heat with enough safflower or other high heat oil to cover the bottom. Use your hands to squeeze together golfball-sized wads and place them in the skillet, gently pressing them flat but not thin. The mixture may appear tenuous, and you’ll wonder if it will hold together. Go around each pancake with the spatula, pushing in toward the center, until the pancakes can all slide around on the hot skillet — about four minutes. Then flip them and fry the same amount on the other side. Optional dipping sauce: soy sauce, toasted sesame oil, cider vinegar, cinnamon, chile flakes and sesame seeds, all to taste.
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ONE Comments
Comment / By hate wild parsnip / Feb. 15, 9:29 a.m.
STAY away from wild parsnip unless you want a 2nd degree rash that looks like poison ivy, but feels like someone holding a lighter up to your skin and burning it!! Surprised more people don’t know about it, it’s all in the median of the 101.