Parsnip Pancakes With Honey Mustard Dressing Recipes

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PARSNIP PANCAKES WITH HONEY & MUSTARD DRESSING



Parsnip pancakes with honey & mustard dressing image

An impressive vegetarian main bursting with flavour - be sure to fry the pancakes just before serving so they stay crisp

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 20

1 tbsp vegetable or sesame oil
5 curry leaves
1 tsp brown mustard seeds
1 green chilli , deseeded and finely chopped
½ tsp ground turmeric
1 tsp fresh grated ginger
250g Greek yogurt , whipped
1 tbsp honey
175g parsnips , grated
1 tsp cumin seeds
2 green chillies , deseeded and finely chopped
1 tsp fennel seeds (optional)
1 tsp ground coriander
½ tsp ground turmeric
1 tsp baking powder
100g gram (chickpea) flour
50g semolina
small onion , finely chopped
1 tsp grated ginger
3-4 tbsp vegetable oil , for frying

Steps:

  • To make the dressing, heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 mins. Remove from the heat and leave to cool completely. Stir the cooled spice mix into the whipped yogurt along with the honey, then chill until you are ready to serve the meal. Can be made a day ahead.
  • To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt. Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.
  • About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil. When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned. You should make 8 pancakes in total. Serve the pancakes with the honey and mustard dressing and the Curried chickpeas (see 'Goes well with') if you like.

Nutrition Facts : Calories 365 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.46 milligram of sodium

PARSNIP PANCAKES



Parsnip Pancakes image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 8 pancakes

Number Of Ingredients 10

1 1/2 pounds parsnips (about 9 medium), peeled
1 small white onion (about 2 ounces)
1 large egg, beaten lightly
1/8 teaspoon cayenne
Pinch freshly grated nutmeg
1/8 teaspoon freshly ground pepper
1/2 teaspoon coarse salt
1/4 cup all-purpose flour
1/4 cup olive oil
1 tablespoon unsalted butter

Steps:

  • In a large saucepan, bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely.
  • Line a baking sheet with waxed paper. In a bowl, stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.
  • In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 degree oven F.

MUSTARD AND HONEY GLAZED PARSNIPS



Mustard and Honey Glazed Parsnips image

Use any mustard you like for this dish, I often use horseradish, you can replace the honey with maple syrup.

Provided by PetsRus

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs parsnips
2 tablespoons oil
salt & freshly ground black pepper
2 -3 tablespoons mustard
2 tablespoons honey

Steps:

  • Peel the parsnips, cut in preferred size and remove the hard core from the center.
  • Preheat the oven to 400 degrees F.
  • Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
  • In the meantime put a roasting tray with the oil in the oven to preheat.
  • When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
  • Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
  • Take the parsnips from the oven and brush them with the glaze.
  • Roast for another 8 to 10 minutes.

Nutrition Facts : Calories 267.6, Fat 7.8, SaturatedFat 1, Sodium 108.3, Carbohydrate 50, Fiber 11.4, Sugar 19.6, Protein 3.1

HONEY & MUSTARD GLAZED PARSNIPS



Honey & Mustard Glazed Parsnips image

Make and share this Honey & Mustard Glazed Parsnips recipe from Food.com.

Provided by English_Rose

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

1 lb parsnip
3 tablespoons olive oil
4 tablespoons honey
2 tablespoons coarse grain mustard
1 pinch salt and pepper

Steps:

  • Preheat the oven to 400°F.
  • Peel parsnips and halve lengthways.
  • Place in a roasting dish with the olive oil and stir well to coat.
  • Season and roast for 40-45 mins or until the parsnips are soft and golden.
  • Mix honey with wholegrain mustard and pour over parsnips for the last 5 mins of cooking time.

PARSNIP PANCAKES



Parsnip Pancakes image

Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside. The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor. -Lois Frazee, Gardnerville, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 pounds parsnips, peeled
1 teaspoon salt
1/2 cup chopped onion
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 tablespoon minced chives
2 to 4 tablespoons canola oil

Steps:

  • Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives. , Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

Nutrition Facts :

SIMPLE PARSNIP PANCAKES



Simple Parsnip Pancakes image

This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.

Provided by Catherine Boynton

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 8

1 cup grated peeled parsnips
2 small eggs
¼ cup finely chopped onion
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon dried rosemary
1 pinch ground black pepper to taste
1 teaspoon sunflower oil, or more as needed

Steps:

  • Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
  • Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 14.7 g, Cholesterol 137.6 mg, Fat 13 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 641.1 mg, Sugar 4.4 g

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Top Asked Questions

How to cook parsnips with mustard powder?
Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
How do you cook fresh parsnips for Christmas dinner?
Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess. Heat oven to 220C/200C fan/gas 7 – you can do this while the turkey is resting.
How do you cook raw parsnips in honey?
Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.

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