12
CARROT AND PARSNIP PANCAKES
An alternative to the traditional potato pancake, spiralizing the vegetables
gives this version a lacy look.
Makes about 10 pancakes
1. Assemble the Cuisinart
®
PrepExpress™ with the
3.0mm Shred/Spaghetti Cone and the Straight Feed
Tube. Spiralize the carrot and the parsnip.
2. Stir the green onions, parsley, eggs, salt and pepper
into the vegetables and toss all together in a larger
bowl.
3. Using a ¼ cup measure, form patties out of the
carrot/parsnip mixture. Be sure to squeeze out all
excess liquid with hands when forming. Reserve.
4. Put a large skillet over medium heat and add the
olive oil. When the pan is hot and the oil looks like it’s
shimmering, add pancakes to the pan and cook in
batches so that they are not crowded. Cook 2 to 3
minutes per side, until golden brown and crispy.
5. Drain on paper towels briefl y before serving.
Nutritional information per pancake:
Calories 84 (68% from fat) • carb. 5g • pro. 2g • fat 7g
sat. fat 1g • chol. 43mg • sod. 188mg • calc. 20mg
• fi ber 1g
1 MEDIUM CARROT, ABOUT 6
OUNCES
1 MEDIUM PARSNIP, ABOUT 6
OUNCES
2 GREEN ONIONS, SLICED
¼ CUP FRESH PARSLEY, CHOPPED
2 LARGE EGGS, LIGHTLY BEATEN
¾ TEASPOON KOSHER SALT
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
¼ CUP EXTRA VIRGIN OLIVE OIL
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