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This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.
Ingredients
- 1 cup grated peeled parsnips
- 2 small eggs
- ¼ cup finely chopped onion
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- 1 pinch ground black pepper to taste
- 1 teaspoon sunflower oil, or more as needed
Directions
Step 1
Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
Step 2
Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
Cook’s Notes:
I used two small eggs but one large egg might be enough if you don't have small.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 194 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat2g | 12% |
| Cholesterol138mg | 46% |
| Sodium641mg | 28% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber4g | 14% |
| Total Sugars4g | |
| Protein6g | |
| Vitamin C13mg | 66% |
| Calcium55mg | 4% |
| Iron1mg | 8% |
| Potassium339mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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