Parsnip Pancakes

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!

Ingredients

2 pounds parsnips, peeled
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 

Directions
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.  

*You can also freeze the parsnip pancakes and reheat them in a 350-degree oven at a later time.

Recipe adapted from:  http://www.epicurious.com