Genee Habansky February 10, 2018

Parsnip and Leek Pancakes

Catering Services Westport & Fairfield, CT

Every season I tinker with variations on the classic potato pancake.  Why mess with such a good thing, you ask? In a previous recipe blog,  I used zuchinnis.  In the colder months I will use parsnips, which are sweet and savory at the same time.  In this recipe they pair so beautifully with the leek.


1 1/2 pound parsnips, peeled

1 small white onion

3 leeks, trim rough green tops and root bottoms

2 tablespoons minced parsley

1 large egg beaten

1/2 flour

1/4 cup olive oil



In a food processor, fitted with the coarse grater disk, grate parsnips. Then onions, then leeks.

In a large bowl, add parsnip mix with egg, parsley and a decent pinch of salt. Mix together until incorporated.  Add flour, stirring until just combined.  Form pancakes about 3 inches in diameter.  Yield will be 8-10 pancakes.

In a large skillet, heat oil. Pan fry pancakes, a few at a time, until golden brown on each side.  These can be made a day ahead of time and reheated in the oven.