Parsnip Cakes with Spring Onions

By: Elna Botes van Schalkwyk

Parsnips - this carrot cousin lacks beta-carotene, but is a good source of vitamin C and is high in fibre as well. Parsnips also provide folate, as well as manganese, which plays a role in reproduction ánd in the production of energy ~ WHICH MAKE IT AN IDEAL VEG FOR MS-PATIENTS! It is also a component of antioxidant enzymes. 

Take a cue from potato-pancake traditions and serve these lovely parsnip-pancakes with applesauce - recipe to follow - and sour cream)

Ingredients:
450 g parsnips, peeled and grated
1 large carrot, grated
2 spring onions, thinly sliced
1 egg
15 ml gluten-free flour
2,5 ml baking powder
2,5 ml Himalayan salt
15 ml olive oil

Method:
Preheat the oven to 130ºC. In a steamer or colander set over a pot of boiling water, steam the parsnips and carrot for 5 minutes until softened, but not mushy. Set aside to cool slightly.
Transfer the vegetables to a medium bowl and add the spring onions, egg, flour, baking powder and salt, stirring until well combined.
In a large pan, heat 7,5 ml of the oil over moderate heat. Using a 60-ml measure, spoon 6 pancakes into the pan, using half of the batter. Cook for 2 minutes per side or until golden brown. Transfer the first batch of parsnip pancakes in the oven for 7 minutes or until they are heated through and lightly crisped.

Enjoy!

Serves:  4.

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