This crispy, savory vegetable pancake recipe is the perfect appetizer for a dinner party or creative side dish to serve alongside a roast. Skip the pancetta to make these a hearty vegetarian main dish.
Nutrition per serving may change if servings are adjusted.
2 slices pancetta
3 medium parsnips, peeled and cored if necessary
1 small celery root (about 1 pound), peeled and halved
2 large eggs, lightly beaten
⅓ cup nonfat milk
¼ cup white whole-wheat flour (see Tip)
2 tablespoons chopped fresh chives, plus more for garnish
1 teaspoon whole-grain mustard
½ teaspoon ground pepper
¼ teaspoon salt
4 tablespoons extra-virgin olive oil, divided
6 tablespoons crème fraÀ®che
Preheat oven to 300°F. Cook pancetta in a small skillet over medium heat until crisp, about 5 minutes per side. Let cool on a paper towel-lined plate; crumble.
Coarsely shred parsnips and celery root halves in a food processor fitted with the shredding disk. Combine eggs, milk, flour, chives, mustard, pepper and salt in a large bowl. Stir in the shredded vegetables and the pancetta.
Wipe out the skillet; add 2 tablespoons oil and heat over medium heat. Cook 4 pancakes per batch, using about ¼ cup of batter for each and flattening with a spatula to make them 3 to 4 inches in diameter. Cook until golden, 2 to 3 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter to make 16 pancakes, using the remaining 2 tablespoons oil for the last 2 batches.
To serve, top each pancake with 1 teaspoon creme fraiche and sprinkle with additional chives, if desired.
White whole-wheat flour, milled from hard white winter wheat rather than the hard red winter wheat of traditional whole-wheat flours, claims the same healthful nutritional profile without the bitter tannins. The benefits of whole-wheat flours are a direct result of milling the nutrient-rich germ and bran of the wheat berry along with the endosperm. In all-purpose flour only the endosperm is used.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
220 calories;14 g fat(5 g sat); 4 g fiber; 18 g carbohydrates; 5 g protein; 46 mcg folate; 59 mg cholesterol; 4 g sugars; 0 g added sugars; 122 IU vitamin A; 12 mg vitamin C; 64 mg calcium; 1 mg iron; 411 mg sodium; 409 mg potassium