Parsnip Pancakes With Caramelized Onions And Sour Cream

These pancakes are perfect partners for a simple roast like pork, lamb, or chicken, but they also make a delicious first course.

SERVES: 4

INGREDIENTS:

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

INSTRUCTIONS:

1. 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.
2. Meanwhile, in a large saucepan, bring about 2 quarts salted water to a boil. Add the parsnips (cut them in half if they don’t fit in the pan) and cook for 3 minutes.
3. Drain, run under cold water to cool them quickly, and drain again very well. Grate the parsnips in a food processor fitted with a medium grating disk.
4. In a medium bowl, combine the parsnips, leek, and egg. Stir in the flour, 1 tsp. salt, and 1/8 tsp. pepper.
5. In a 10-to 12-inch heavy skillet, heat the remaining 2 Tbs. oil and 1 Tbs. butter over medium-high heat until the foam subsides. Shape the parsnip mixture into 4 equal balls. Put them in the skillet and press on each with a flat spatula to make cakes about 3 1/2 inches wide.
6. Reduce the heat to medium and cook until browned on one side, 4 to 6 minutes. Turn the cakes over and brown the other side, 4 to 5 minutes. Flip to recrisp the first side, about 30 seconds.
7. Drain briefly on paper towels and then serve while hot, garnished with a large dollop of sour cream and the caramelized onions.

PER SERVING:

320CALORIES | 5g PROTEI N | 34g CARB | 19g TOTALFAT | 6g S ATFAT |
11g MONOFAT | 1g POLYFAT | 70mg CHOL | 620mg S ODI UM | 6g FIBER