2
  • 1cupgrated parsnips
  • 2small eggs
  • 1/4cupfinely chopped onion
  • 1Tbspolive oil
  • 1/2tspsalt
  • 1/2tspdried rosemary
  • 1tspcanola oil
  • Pepper (to taste)
  1. Combine parsnips, egg, onion, olive oil, salt, pepper, and rosemary together in a bowl until lumpy batter forms.
  2. Warm canola oil in a saute pan over medium heat. Spoon batter into pan and cook until pancakes are brown and crispy along edges, 6-7 minutes per side.
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