750 g parsnips 1 1/2 lb
1 small white onion, chopped
1 large egg, lightly beaten
.5 ml cayenne 1/8 tsp
pinch nutmeg
.5 ml pepper 1/8 tsp
2 ml salt 1/2 tsp
50 ml all purpose flour 1/4 cup
50 ml olive oil 1/4 cup
15 ml unsalted butter 1 tbsp
8 bacon strips, cooked crisp & crumbled
In a large saucepan; bring 2 quarts (2 L) salted water to a boil and add parsnips. Return water to a boil and boil 3 minutes; drain. In a food processor fitted with a coarse grating disk or a hand grater; grate parsnips and onion coarsely.
Line a baking sheet with wax paper. In a bowl, stir together parsnips, onion and egg and stir in spices and salt. Add flour, stirring until just combined and form mixture into eight 1/2 inch (1 cm) thick pancakes, transferring them as formed to prepared baking sheet.
In a large heavy skillet; heat oil and butter over moderately high heat until foam subsides; saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them when cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 F (100 C) oven. Serve, sprinkled with bacon.
Serves 4