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Parsnip Pancakes
Ingredients:
2 lbs. parsnips, peeled
1 tsp. salt
1/2 c. chopped onion
1/4 c. flour
1 egg, lightly beaten
1 Tbs. minced chives
2 lbs. parsnips, peeled
1 tsp. salt
1/2 c. chopped onion
1/4 c. flour
1 egg, lightly beaten
1 Tbs. minced chives
Directions:
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. Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chived. drop batter by 1/4 cupfuls onto a well greased griddle. Flatten with a spatula. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels.
Makes 6 Servings
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. Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chived. drop batter by 1/4 cupfuls onto a well greased griddle. Flatten with a spatula. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels.
Makes 6 Servings
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