Parsnip and Leek Pancakes
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
1/4 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.