I love me some good parsnip! – I actually substitute this vegetable in many recipes that call for potatoes. The Parsnip has the same texture as the potato, yet more sweet and flavorful! – I use is in stews, soups, and one of my favorite ways – the latke.
(makes about 6)
1/2 lb (1 large or two medium-small) parsnips, shredded
2 scallions, cut to 2-inch pieces and julienned lengthwise
1 egg, scrambled
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black or white pepper, or to taste
2-4 tablespoons vegetable oil
optional dipping sauce:
1 tablespoon soy sauce
1 teaspoon rice vinegar
or serve with a little sour cream and some apple sauce.
Beat the egg in a medium-large bowl and combine with the rest of the ingredients except for the oil and the dipping sauce. Heat a tablespoon of oil on a skillet over a medium flame until hot. Using your hands, form the parsnip mixture into roughly 3-inch patties at a time, and place gently onto the pan, keeping each pancake an inch or so apart (you will probably need to work in batches). Cook for 2-3 minutes on the first side before flipping; flip, and cook another 2-3 minutes or until lightly browned on both sides. Remove from heat and serve with the optional dipping sauce immediately.
These can also be baked in an oven at 375 for about 20 minutes , on a sprayed 9×13 cookie sheet (will come out mushier than if pan fried)