Parsnip Pancakes with Caramelized Onions & Sour Cream

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

Ingredients

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

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