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Hans Röckenwagner
Executive Chef, R
Los Angeles, CA

Parsnip Pancakes

Adapted from Hans Röckenwagner

Here's one of the sides that Hans frequently does with Thanksgiving dinner... It's a great new twist on Thanksgiving since these rustic root vegetables are fresh and plentiful at farmers' markets throughout the fall and winter. We've served these at our restaurants in the winter months - our customers love them and have told us they've always wondered what to do with parsnips.
-Patti Röckenwagner

Yield: 6 pancakes

1 1/2 large parsnips, peeled
1/2 cup all-purpose flour
1/2 small yellow onion, very finely chopped
1/2 teaspoon salt
1 egg, lightly beaten
2 Tablespoons olive oil
Freshly ground white pepper to taste

Bring a medium saucepan of lightly salted water to a boil. Add the parsnips and simmer for
10-12 minutes, or until almost tender. Drain the parsnips very well, pat dry with paper towels,
and coarsely grate into a large bowl. Add the flour, onion, salt and white pepper and combine
well. Stir in the egg and mix until a thick batter forms. Lightly flour your hands and form the
mixture into six 3-inch patties. Heat a large nonstick skillet over medium-low heat. Add olive
oil and parsnip pancakes. Cook slowly, turning them over when the bottom is golden and crisp.
They will take about 4 to 5 minutes on each side.

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