• 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.
print recipe
Learn more about Nutrition Services at The UVM Medical Center. Get more recipes and ideas for healthy living on our Pinterest page!

Subscribe to Our Blog


This entry was posted in . Bookmark the permalink.