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.
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love.love.love these! Made them with a roast, instead of typical potatoes. The pungent, almost peppery flavor of the parsnips is beautifully balanced by the sweet, caramelized onions. I added a little balsamic vinegar at the end of their caramelizing and reduced for a few minutes which added a deeper layer of sweetness to the onions. I think that a little fresh goat cheese instead of the sour cream would also be nice.oh... also, I didn't have any leeks so I used scallions instead.And I have to eat gluten free so just substituted rice flour for the wheat flour. Perfect!
These are "eyes-roll-back-in-the-head" good. Not kidding! We too have made this recipe several times. It's a favorite at our house.
I LOVE this recipe. I have made it several times. My kids love this too!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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