I picked up a copy of "The Best of Fine Cooking, Sidedishes" at the store the other day. We spotted this and just had to try - fantastic!!
Parsnip Pancakes with Carmelized Onions and Sour Cream.
3 Tbs olive oil
2 Tbs butter - unsalted
1 large or 2 small yellow onions, thinly sliced.
Kosher salt and freshly ground black pepper
1 lb small to med. parsnips, peeled
1 medium leek, white part only finely chopped to make 1/2 c
1 large egg, lightly beaten
3 Tbs. all purpose flour
Sour cream for garnish
In a medium skillte, heat 1 Tbs each of the butter and oil over medium heat. When the foam subsides, add the onions and cook, stirring occasionally until very soft and golden, 20 to 25 minutes; reduce heat if they brown to quickly. Season to taste and set aside.
Meanwhile, in a large saucepan, bring about 2 quarts of water to a boil. Add the parsnips, cut them if they don't fit in the pan, and cook for 3 minutes. Drain and run under cold water to cool them quickly and drain again - very well. Grate the parsnips in a food processor fitted with a medium grating disck.
In a medium bowl, combine the parsnips, leek, and egg. Stir in the flour, 1 tsp salt, and 1/8 tsp. pepper.
In a heavy skillet heat the remaining oil and butter over med. high heat. Shape the parsnip mixture into 4 equal size balls - put them in the skillet and press on them with a flat spatula to make a cake about 3 1/2" wide. Reduce the heat to medium and cook until browned on one side (about 4 to 6 minutes). Turn the cakes over and brown the other side. Flip to recrisp the first side. Drain briefly on paper towels then serve while hot with a large dollop of sour cream and the caramelized onions.
My thoughts: A little more flour - they really didn't form "balls". I also think a tiny bit of nutmeg or cinnamon and a lot more pepper. Other than that Bob would like to have these frequently!!!!
Parsnip Pancakes with Carmelized Onions and Sour Cream.
3 Tbs olive oil
2 Tbs butter - unsalted
1 large or 2 small yellow onions, thinly sliced.
Kosher salt and freshly ground black pepper
1 lb small to med. parsnips, peeled
1 medium leek, white part only finely chopped to make 1/2 c
1 large egg, lightly beaten
3 Tbs. all purpose flour
Sour cream for garnish
In a medium skillte, heat 1 Tbs each of the butter and oil over medium heat. When the foam subsides, add the onions and cook, stirring occasionally until very soft and golden, 20 to 25 minutes; reduce heat if they brown to quickly. Season to taste and set aside.
Meanwhile, in a large saucepan, bring about 2 quarts of water to a boil. Add the parsnips, cut them if they don't fit in the pan, and cook for 3 minutes. Drain and run under cold water to cool them quickly and drain again - very well. Grate the parsnips in a food processor fitted with a medium grating disck.
In a medium bowl, combine the parsnips, leek, and egg. Stir in the flour, 1 tsp salt, and 1/8 tsp. pepper.
In a heavy skillet heat the remaining oil and butter over med. high heat. Shape the parsnip mixture into 4 equal size balls - put them in the skillet and press on them with a flat spatula to make a cake about 3 1/2" wide. Reduce the heat to medium and cook until browned on one side (about 4 to 6 minutes). Turn the cakes over and brown the other side. Flip to recrisp the first side. Drain briefly on paper towels then serve while hot with a large dollop of sour cream and the caramelized onions.
My thoughts: A little more flour - they really didn't form "balls". I also think a tiny bit of nutmeg or cinnamon and a lot more pepper. Other than that Bob would like to have these frequently!!!!
You only live once . . . but if you do it right once should be enough! 
)