Cooking Index - Cooking Recipes & IdeasButternut, Parsnip, And Potato Pancakes Recipe - Cooking Index

Butternut, Parsnip, And Potato Pancakes

Courses: Dessert, Side dish, Vegetarian

Recipe Ingredients

4 cups 792g / 27ozGrated butternut squash
4 cups 948mlGrated well-scrubbed red skin potatoes
2 cups 474mlGrated peeled parsnips
1 cup 237mlGrated shallot
2 teaspoons 10mlSalt - divided
1/3 cup 20g / 0.7ozUnbleached flour
2 tablespoons 30mlFreshly-snipped chives
2 tablespoons 30mlFreshly-chopped parsley
2 tablespoons 30mlWater
1 tablespoon 15mlTahini
1 tablespoon 15mlMinced garlic
1 teaspoon 5mlBaking powder
1/2 teaspoon 2.5mlNutmeg
1/4 teaspoon 1.3mlFreshly-ground white pepper
  Safflower oil - for frying
  Garnishes
  Tofu sour cream
  Applesauce
  Maple syrup

Recipe Instructions

In a colander, toss together the grated butternut, red skin potatoes, parsnips, shallots, and 1 teaspoon salt, and place the colander over a large bowl to drain for 15 minutes. Squeeze the grated vegetables with your fingers to help remove any excess moisture in the vegetables. Drain off the watery liquid from the vegetables but reserve the starch from the vegetables that has settled to the bottom of the bowl.

Add the grated vegetables to the vegetable starch, along with the remaining ingredients, toss well to combine, and set aside for 5 minutes.

Cover the bottom of a large non-stick skillet with safflower oil and place it over medium heat. When the oil is hot, using a 1/4-cup measuring cup, drop 4 portions into the skillet, and flatten them slightly with the back of a spatula to ensure even cooking. Cook the pancakes over medium heat for 3 to 4 minutes per side or until golden brown. Carefully flip over the vegetable pancakes and cook an additional 3 minutes or until golden brown on the other side.

Transfer the browned vegetable pancakes to a cookie sheet and place them in a 200 degree oven to keep them warm while cooking the remainder of the vegetable pancakes. Serve them with your choice of tofu sour cream, applesauce, or maple syrup.

This recipe yields 24 pancakes.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.