Parsnip-Celery Root Pancakes with Pancetta

Parsnip-Celery Root Pancakes with Pancetta

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From the EatingWell Kitchen

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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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

Preparation

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 2 ?pancakes & 2 ?tsp. crème fraîche
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 2 fat

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