Kitchen Experiment – Parsnip Pancakes

Parsnips.  An interesting vegetable.  Maybe you have noticed them at the grocery store and thought that they were a pale carrot. They kind of look like that.  Maybe you were like me and ignored them for years because you just didn’t know what to do with them.  In the past several years I have added them into my repertoire and have used them in stews, soups, and roasted them with carrots. They are delicious with a slightly sweet flavor.  But every 4 days I do not want to eat roasted parsnips so I needed to find something else to do with them.

parsnip pancakes

Parsnip pancakes!  What a treat!  It was just like a potato pancake but with a slighly sweet flavor.  I shredded the parsnips and mixed in  buckwheat flour, because it was a buckwheat day, and in place of the eggs, I used arrowroot flour mixed with water.  I patted them into patties and cooked them in a non-stick skillet.  I served them with applesauce for dinner and then ate them for breakfast the next day!  I am thinking that when I can add potatoes into my diet, I will try potato parsnip pancakes.  Parsnip day is tonight – I might have to make them again for dinner!

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About acunut

Acupuncturist, Nutritionist and co-director of Wellspring Holistic Center with Anita Bondi

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