Parsnip Pancakes with Caramelized Onions & Sour Cream

Parsnip Pancakes with Caramelized Onions & Sour Cream
Photo by Scott Phillips

Ingredients

  • 3 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 1 medium leek, white part only, finely chopped (to yield about ½ cup)
  • 1 lb. small to medium parsnips (about 6 medium), peeled (if very thick, halve them lengthwise)
  • 3 Tbs. all-purpose flour
  • 1 large or 2 small yellow onions, thinly sliced (to yield about 2 cups)
  • Sour cream for garnish
  • + 2 more ingredients
    • 2 Tbs. unsalted butter
    • 1 large egg, lightly beaten

In a medium skillet, heat 1 Tbs. each of the olive oil and butter over medium heat. When the foam subsides, add the onions and cook, stirring occasionally, until very soft and golden, 20 to 25 minutes; reduce the heat if they brown too quickly. Season with salt to taste and set aside. Meanwhile,...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network