Turnip and Carrot Pancakes
Why not make these to serve with tick
slices of spicy sauerbraten? A little horseradish cream to spoon on top
will make them irresistible.
Makes 6 servings
1 pound small firm turnips, peeled and grated
2 medium-size carrots, peeled, and grated
1/2 small onion, grated
3 tablespoons chopped fresh parsley
1 large egg
3 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
Olive oil or mild vegetable oil
Horseradish Sauce (recipe follows)
In a medium-size bowl, toss together the turnips, carrots, onion, and
parsley. Beat in the egg and flour. Season well with salt and pepper.
Heat 1 tablespoon oil in a large heavy skillet over medium-high heat.
When the oil is almost smoking, drop the turnip mixture by spoonfuls
into the hot skillet, pressing down with a wide spatula to make thin,
ragged pancakes. Fry until golden brown on the bottom, about 2 minutes.
Remove the pancakes to a heated platter, keep warm, and continue with
the remaining vegetable mixture, adding a little more oil as needed.
Serve very hot, sprinkled with a little salt. Pass the horseradish
sauce on the side.
Horseradish Sauce
Makes about 1/2 cup sauce
Beat together all the ingredients in a small bowl. Refrigerate several
hours. Stir well before serving.
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