Parsnip and Potato Pancakes

By courtneyepowell

Ingredients

• 1 lb parsnips (4-5 medium), peeled
• 1 lb russet potatoes (2 med), peeled
• 2/3 c thinly sliced scallions
• 2 large eggs, beaten
• 2 T flour
• 1 T finely chopped fresh tarragon
• 2 t coarse salt
• pepper
• 2 T vegetable oil

Details

Servings 12

Preparation

Step 1

Use a food processor fitted with the grating disk or a box grated to shred the parsnips and potatoes into two separate bowls. Place the potatoes in a clean kitchen towel and squeeze out as much liquid as possible.

In a large bowl, stir together the potatoes, parsnips, scallions, eggs, flour, parsley, tarragon, salt and a few pinches of pepper until well blended.

Heat the oven to 200 and line a baking sheet with paper towels. Heat the oil in a large skillet or on a griddle over med heat. Working in batches, spoon a scant 1/2 c of the veggie mixture into the skillet for each pancake. Flatten the pancakes slightly with a spatula (they should be about 1/2 in thick), and cook them on each side until well browned and crisp, about 2-3 mins per side. If needed, add more oil as you work. Transfer the pancakes to the prepared baking sheet to drain. Sprinkle them with salt and keep them warm in the oven until they are ready to serve.