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Parsnip Pancakes with Cilantro Yogurt Sauce |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
Fall |
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| Category |
Salads |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
Easy to find. |
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Ingredients : |
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2 large parsnips, shredded (~2 ½ cups)
2 medium carrots, shredded
½ onion, minced
1 ½ c flour (white, if available)
1 Tb baking powder
salt to taste
¾ c plain yogurt
¼ c milk
2 eggs |
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| How to Prepare : |
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Lightly beat together wet ingredients. Mix together dry ingredients, then stir in vegetables, finish with liquids.
On a buttered griddle (the more butter, the better things taste) drop in medium sized pancakes (~ 2 inches diameter) and cook until browned on each side. Will need to press down to be sure insides are cooked.
Sauce: ½ plain yogurt (or local sour cream if available) mixed with 3 Tb minced cilantro (adjust cilantro depending on preference) |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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