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You Hate Parsnips?

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

45 min
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 x parsnips
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1 tablespoon all-purpose flour
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1 teaspoon curry powder
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1 x salt and black pepper
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3 large eggs
native
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1 x butter
melted
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Ingredients

Amount Measure Ingredient Features
1 x parsnips
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15 ml all-purpose flour
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5 ml curry powder
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1 x salt and black pepper
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3 large eggs
native
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1 x butter
melted
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Directions

Peel and boil parsnips and put through a sieve.

Add flour, curry powder, salt and pepper, well beaten eggs and butter.

When the mixture is quite smooth, drop spoonfuls into very hot butter and fry light brown, turning once.

Serve with boiled rice and hot brown gravy.



* not incl. in nutrient facts Arrow up button

Comments


Jina

thank you! I joined a CSA and keep getting parsnips and no matter how I cooked them they were disgusting. This recipe definitely hides the nasty taste- although it probably has almost as much egg as it does parsnip :-). Yummy eggy curry pancakes!

 

 

Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 6255% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 53mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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