TASTE
Parsnips make fine pancake
| • | Layer lovers' lasagna |
By Elaine Magee
Q. While many people love potato latkes, I am partial to parsnip pancakes. A deli near my house makes them occasionally, and they are very rich — too rich for me. Can you create a light parsnip pancake for my family and me?
A. I have to admit: Making parsnip pancakes may very well have been my first experience cooking with parsnips. I've got nothing against the pale parsnips. I guess I'm just too into their more popular, orange cousin, the carrot. But the truth is, parsnips have this surprisingly pleasant flavor that is sweet like carrots but with a hint of parsley and nuts.
In order to make a "light" parsnip pancake, though, we are using 1 large higher omega-3 eggs and 1/4 cup egg substitute and a few tablespoons of fat-free half-and-half or low-fat milk instead of a higher fat ingredient to help bind the shredded parsnip, carrot and chopped scallions together.
When it comes to frying the parsnip pancakes, we need to have some oil in the pan to help brown and crisp up the pancakes, but we don't want so much oil that they are greasy and high in calories. So we use a high-quality nonstick frying pan and pour a small, measured amount of oil in the pan. Whatever oil is added to the pan will be happily absorbed by the pancakes. These pancakes are yummy, crispy and still light at 83 calories, 3.5 grams of fat and 3 grams fiber per pancake.
Serve these alongside roasted meats or grilled fish, or as you would Chinese-style scallion pancakes.
Original pancakes may have about 140 calories and 10 grams of fat per pancake (I can't be totally sure since I developed this recipe from scratch.)
FRY LIGHT PARSNIP PANCAKES
Add egg, egg substitute and flour to a large mixing bowl and whisk until smooth. Whisk in the half-and-half or low-fat milk, pepper and salt.
Add the parsnip, carrot and scallions to the mixing bowl with egg mixture to toss together to blend well.
Start heating a large, nonstick frying pan over medium-high heat. Add 1 tablespoon of the canola oil, and when it is hot and covers the bottom of the frying pan evenly, use a half-cup measure to form 5 pancakes (a scant 1/2-cup of batter each). Spray the tops of the pancakes with canola cooking spray, if desired.
When underside of the pancakes is golden brown (about 2 minutes), flip pancakes over to lightly brown other side (about 2 minutes). Remove pancakes to serving plate (keep warm in oven on very low heat, if desired).
Makes 10 pancakes.
Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.
