Parsnip-Celery Root Pancakes with Pancetta
Preheat oven to 300 degrees 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.Advertisement
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 1/4 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.
1 starch, 1 vegetable, 2 fat