Butternut, Parsnip, and Potato Pancakes

 
4 cups butternut squash, peeled, deseeded, and grated
4 cups red skin potatoes, well scrubbed, and grated
2 cups parsnips, peeled, and grated
1 cup shallot, grated
2 t. salt, divided
1/3 cup unbleached flour
2 T. freshly snipped chives
2 T. freshly chopped parsley
2 T. water
1 T. tahini
1 T. garlic, minced
1 t. baking powder
1/2 t. nutmeg
1/4 t. white pepper
safflower oil for frying
Garnishes: tofu sour cream, applesauce, maple syrup
 

In a colander, toss together the grated butternut, red skin potatoes, parsnips, shallots, and 1 t. salt, and place the colander over a large bowl to drain for 15 minutes. Squeeze the grated vegetables with your fingers to help remove any excess moisture in the vegetables. Drain off the watery liquid from the vegetables but reserve the starch from the vegetables that has settled to the bottom of the bowl. Add the grated vegetables to the vegetable starch, along with the remaining ingredients, toss well to combine, and set aside for 5 minutes. Cover the bottom of a large non-stick skillet with safflower oil and place it over medium heat. When the oil is hot, using a 1/4 cups measuring cup, drop 4 portions into the skillet, and flatten them slightly with the back of a spatula to ensure even cooking. Cook the pancakes over medium heat for 3-4 minutes per side or until golden brown. Carefully flip over the vegetable pancakes and cook an additional 3 minutes or until golden brown on the other side. Transfer the browned vegetable pancakes to a cookie sheet and place them in a 200 degree oven to keep them warm while cooking the remainder of the vegetable pancakes. Serve them with your choice of tofu sour cream, applesauce, or maple syrup.

Yield: 24 pancakes

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett