{"id":658,"date":"2009-03-18T05:41:58","date_gmt":"2009-03-18T13:41:58","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=658"},"modified":"2009-03-18T05:41:58","modified_gmt":"2009-03-18T13:41:58","slug":"parsnip-pancakes-with-caramelized-onions-sour-cream","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=658","title":{"rendered":"Parsnip Pancakes with Caramelized Onions &#038; Sour Cream"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span class=\"byline\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">By Eva Katz, recipe from <em>Fine Cooking<\/em><\/span><\/span><\/span><\/h1>\n<p class=\"description\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"description\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">These pancakes are perfect partners for a simple roast like pork, lamb, or chicken. The onions can be cooked ahead and reheated just before serving; the parsnips can also be parcooked, grated, and combined with the chopped leek a few hours ahead.\u00a0<span class=\"serves\">Serves four.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">3 Tbs. olive oil<br \/>\n2 Tbs. unsalted butter<br \/>\n1 large or 2 small yellow onions, thinly sliced (to yield about 2 cups)<br \/>\nKosher salt and freshly ground black pepper<br \/>\n1 lb. small to medium parsnips (about 6\u00a0medium), peeled (if very thick, halve them lengthwise)<br \/>\n1 medium leek, white part only, finely chopped (to yield about 1\/2 cup)<br \/>\n1 large egg, lightly beaten<br \/>\n3 Tbs. all-purpose flour<br \/>\nSour cream for garnish<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">In a medium skillet, heat 1 Tbs. each of the olive oil and butter over medium heat. When the foam subsides, add the onions and cook, stirring occasionally, until very soft and golden, 20 to 25 minutes; reduce the heat if they brown too quickly. Season with salt to taste and set aside.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Meanwhile, in a large saucepan, bring 2\u00a0quarts salted water to a boil. Add the parsnips (cut them in half if they don\u2019t fit in the pan) and cook for 3 minutes. Drain, 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 disk. In a medium bowl, combine the parsnips,\u00a0leek, and egg. Stir in the flour, 1\u00a0tsp. salt, and 1\/8 tsp. pepper.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">In a 10-to\u00a012-inch heavy skillet, heat the remaining 2\u00a0Tbs. oil and 1\u00a0Tbs. butter over medium-high heat until the foam subsides. Shape the parsnip mixture into four equal balls. Put them in the skillet and press on each with a flat spatula to make a cake about 3-1\/2 inches wide. Reduce the heat to medium and cook until browned on one side, 4 to 6\u00a0minutes. Turn the cakes over and brown the other side, 4 to 5 minutes. Flip to recrisp the first side; about 30 seconds. Drain briefly on paper towels and then serve while hot, garnished with a large dollop of sour cream and the caramelized onions.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Eva Katz, recipe from Fine Cooking \u00a0 These pancakes are perfect partners for a simple roast like pork, lamb, or chicken. The onions can be cooked ahead and reheated just before serving; the parsnips can also be parcooked, grated, and combined with the chopped leek a few hours ahead.\u00a0Serves four. \u00a0 3 Tbs. olive&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":211,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-658","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/658","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=658"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/658\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/211"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}