Parsnip Pancakes

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You could call these latkes, rosti, or fritters too. Appropriate served alongside sliced brisket or with a poached egg and a side of sausage, these crispy-edged pancakes are pleasingly creamy in the middle, thanks in part to Gruyere cheese, an egg, and a glug of cream, which hold them together.

Makes about 12 pancakes, to serve 4 to 6
Start to finish: about 45 minutes


4 cups loosely packed, grated parsnips (about 3 large)
1 small onion, thinly sliced or grated
2 ounces Gruyere cheese, grated (about 1/2 cup)
1 clove garlic, finely minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2/3 cup heavy cream
1 egg
2 tablespoons coarsely chopped fresh thyme
4 teaspoons all-purpose flour
1 tablespoon olive oil plus more as needed

Use your hands to toss together the parsnips, onion, cheese, garlic, salt, and pepper in a large bowl, making certain to distribute the ingredients evenly.

In a separate small bowl, whisk the cream with the egg, thyme, and flour, being careful to remove any little lumps of flour.

Lightly film the bottom of a larger cast-iron skillet with the olive oil and set it over medium-high heat. When the oil is hot, place 2 or 3 large spoonfuls of the mixture in the pan and flatten lightly with the back of the spoon. Cook the pancakes 3 to 4 minutes or until they’re crispy and dark-golden brown, then flip them over and cook an additional 4 minutes on the other side. Repeat until the mixture is gone.

Hold the finished pancakes in a warm place, or in a low oven, in a single layer.

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