Although related to the carrot, parsnips have a much sweeter taste. Parsnips can be eaten raw, but they are commonly served cooked. I told my children they were white carrots. Had I mentioned the name parsnip, they would have never given them a try.
I served them alongside roasted chicken and broccoli. They were well liked all around the table.
Serving the pancakes with sour cream makes them extra special!
Salt and pepper to taste
1/2 cup chopped green onions
1/4 cup all-purpose flour
1 egg, lightly beaten
1 tablespoon minced parsley
2 to 4 tablespoons butter
sour cream, optional
Place parsnips in a large saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender.
Drain and place parsnips in a large bowl; mash. Stir in the green onions, flour, egg, salt, pepper and parsley.
Heat 2 tablespoons of butter in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls onto buttered skillet. Fry in batches until golden brown on both sides, using remaining butter as needed. Drain on paper towels. Serve immediately with a dollop of sour cream.
Recipe adapted from: http://www.epicurious.com