Butternut, Parsnip, And Potato Pancakes

Recipe Ingredients

4 cups	792g / 27oz	Grated butternut squash
4 cups	948ml	Grated well-scrubbed red skin potatoes
2 cups	474ml	Grated peeled parsnips
1 cup	237ml	Grated shallot
2 teaspoons	10ml	Salt - divided
1/3 cup	20g / 0.7oz	Unbleached flour
2 tablespoons	30ml	Freshly-snipped chives
2 tablespoons	30ml	Freshly-chopped parsley
2 tablespoons	30ml	Water
1 tablespoon	15ml	Tahini
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Nutmeg
1/4 teaspoon	1.3ml	Freshly-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

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