Sides

Carrot And Parsnip Pancakes

Name: Carrot And Parsnip Pancakes
Yield: Makes about 10 pancakes

Makes about 10 pancakes

View Recipe

Makes about 10 pancakes

An alternative to the traditional potato pancake, spiralizing the vegetables gives this version a lacy look.

Nutritional information per pancake:Calories 84 (68% from fat)
carb. 5g
pro. 2g
fat 7g sat. fat 1g
chol. 43mg
sod. 188mg
calc. 20mg
fiber 1g

Ingredients

1. Assemble the Cuisinart PrepExpress with the 3.0mm shred/spaghetti cone and the straight feed tube.Spiralize the carrot and the parsnip.2
2. Stir the green onions, parsley, eggs, salt and pepper into the vegetables and toss all together in a larger bowl.
3. Using a ¼ cup measure, form patties out of the carrot/parsnip mixture. Be sure to squeeze out all excess liquid with hands when forming. Reserve.
4. Put a large skillet over medium heat and add the olive oil. When the pan is hot and the oil looks like it’s shimmering, add pancakes to the pan and cook in batches so that they are not crowded. Cook 2 to 3 minutes per side, until golden brown and crispy.
5. Drain on paper towels briefly before serving.

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