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Prep Time:40 minsTotal Time:40 minsServings:8Yield:16 pancakesJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:8Yield:16 pancakes
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:8
Servings:
8
Yield:16 pancakes
Yield:
16 pancakes
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4mediumparsnips (about 1 1/4 pounds), peeled and cored if necessary1smallcelery root (celeriac; about 1 pound), peeled4large egg whites, lightly beaten¼cupwhite whole-wheat flour2tablespoonschopped chives, plus more for garnish1teaspoonwhole-grain mustard¾teaspoonsalt½teaspoonground pepper¼teaspoonbaking powder8tablespoonsextra-virgin olive oil, divided2tablespoonsCrème fraîche or sour cream for garnish
Cook Mode(Keep screen awake)
Ingredients
4mediumparsnips (about 1 1/4 pounds), peeled and cored if necessary
1smallcelery root (celeriac; about 1 pound), peeled
4large egg whites, lightly beaten
¼cupwhite whole-wheat flour
2tablespoonschopped chives, plus more for garnish
1teaspoonwhole-grain mustard
¾teaspoonsalt
½teaspoonground pepper
¼teaspoonbaking powder
8tablespoonsextra-virgin olive oil, divided
2tablespoonsCrème fraîche or sour cream for garnish
DirectionsPreheat oven to 300 degrees F.Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a large bowl. Stir in the shredded vegetables.Heat 2 tablespoons oil in a large skillet over medium heat. Cook 4 pancakes per batch, using about 1/4 cup of batter for each. Cook until golden, 2 to 3 minutes per side. Keep warm in the oven. Repeat for 3 more batches, using 2 tablespoons oil for each batch. Serve topped with crème fraîche (or sour cream) and chives, if desired.Originally appeared: EatingWell Magazine, November/December 2017
Directions
Preheat oven to 300 degrees F.Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a large bowl. Stir in the shredded vegetables.Heat 2 tablespoons oil in a large skillet over medium heat. Cook 4 pancakes per batch, using about 1/4 cup of batter for each. Cook until golden, 2 to 3 minutes per side. Keep warm in the oven. Repeat for 3 more batches, using 2 tablespoons oil for each batch. Serve topped with crème fraîche (or sour cream) and chives, if desired.
Preheat oven to 300 degrees F.
Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a large bowl. Stir in the shredded vegetables.
Heat 2 tablespoons oil in a large skillet over medium heat. Cook 4 pancakes per batch, using about 1/4 cup of batter for each. Cook until golden, 2 to 3 minutes per side. Keep warm in the oven. Repeat for 3 more batches, using 2 tablespoons oil for each batch. Serve topped with crème fraîche (or sour cream) and chives, if desired.
Originally appeared: EatingWell Magazine, November/December 2017
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Nutrition Facts(per serving)215Calories14gFat18gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
