Parsnip Pancakes with Caramelized Onions & Sour Cream

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


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

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


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