LF - potato parsnip baked pancakes

[Guest guest]

xposted (elf+veg)

 

 

* Exported from MasterCook *

 

Potato Parsnip Pancakes Puck

 

Recipe By :Wolfgang Puck

Serving Size : 0 Preparation Time :0:00

Categories : 2002-07-29 Vegetables

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound baking potatoes -- peeled

1 pound parsnips -- peeled

1 teaspoon salt

1/2 teaspoon freshly ground white pepper

2 egg whites

2 teaspoons melted unsalted butter -- see variations

 

1. Preheat the oven to 375F.

 

2. Grate the potatoes and parsnips into a medium bowl and season with salt and

pepper. Stir in the egg whites and mix well.

 

3. Brush eight 4-inch nonstick tart pans or rings with melted butter. Using

1/2-cup portions, spread the mixture into the prepared pans and brush the tops

with melted butter. (For easier handling, place the pans on a baking tray.)

 

4. Bake 45 minutes, turning after about 25 minutes, to brown and crisp both

sides of the pancakes. (Invert the pancakes onto the tray and then return to the

pan with a spatula.) Drain on paper towels and serve immediately.

 

TIP: These pancakes also can be made directly on a baking tray. Brush a nonstick

baking tray with melted butter and form about 1/3-cup of the mixture into

patties. Bake as above, turning with a spatula.

 

TIP: Prepare ahead: in step 4, bake the pancakes about 30 minutes and continue

with the recipe at serving time.

 

VARIATIONS: The original recipe proposed three times this amount of butter. A

few alternatives that encourage crisping and browing are: spray lightly with

vegetable spray; with 2% lowfat milk; apple juice; thinned peanut butter. PatH

 

Source:

" Adventures in the Kitchen "

Yield:

" 8 pieces "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 753 Calories; 9g Fat (10.7% calories from

fat); 21g Protein; 153g Carbohydrate; 26g Dietary Fiber; 21mg Cholesterol;

2308mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Fat.

 

NOTES : Parsnips have a high sugar content and browning them gives them a

caramelized flavor. EQUIPMENT: Eight 4-inch nonstick tart pans or rings; use

nonstick pans for the best results; grater; nonstick baking tray.

 

Nutr. Assoc. : 0 0 0 1630 0 1553