Parsnip Pancakes

Spring is here and the ground is thawed, at least at the lower elevations. And that means spring-dug parsnips are in season! Parsnips have their best, sweetest flavor after a winter in the ground, and these pancakes showcase it. Serve them with dinner (I made them to go alongside roast chicken) or perhaps with brunch in place of hash browns.

7-8 cups peeled and shredded parsnips (woody cores removed if needed)
1 medium onion, minced or shredded
2 Tbsp flour (whole wheat pastry or all-purpose)
1/2 tsp salt
1/4 tsp cinnamon
2 eggs, beaten
Butter or canola oil for frying
Optional toppings: applesauce, sour cream, yogurt, creme fraiche

Lightly steam the parsnips (1-2 minutes), then drain and press out some of the extra moisture.

In a large bowl, toss the parsnips with the onion, flour, salt, and cinnamon, then add the eggs and mix until well combined.

Heat some butter or canola oil in a heavy skillet (or two). Spoon parsnip mixture into the pan, flattening to about 1/4-inch thick. Fry over medium heat until nicely browned, about 3-4 minutes per side. Keep cooked pancakes warm on a covered plate or in a low oven while you fry the remainder.

Serve hot. Add optional toppings at the table if desired.

Serves about 6.

Variation: use curry powder or garam masala in place of the cinnamon and top with yogurt, chutney, and/or chopped cilantro.