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Parsnip and Pear Pancakes with Horseradish Sour Cream

Parsnip and Pear Pancakes with Horseradish Greek Yogurt

I am a huge fan of potato pancakes from way back, so when I came across this recipe for Parsnip and Pear Latkes, I was practically out the door to buy a pear the next second. And oh my, they are so good –crispy, a little sweet from the pear, salty and delicious.

I added bacon (oops!), onion & rosemary to the original recipe ingredients and if that works for you, I highly recommend it. If not, even without bacon, I can’t imagine these still not being amazing. Just saute the onion in a little olive oil and continue on from there.

Notes: These are a little tricky to keep together. You can either add an extra egg white or whole egg to the batter, or just be very gentle with flipping them over and be prepared to be okay with one or two pancakes maybe falling apart.

Parsnip and Pear Pancakes with Horseradish Sour Cream
Adapted from a recipe in Bon Appétit magazine; serves 2-3
1 slice bacon
1 small shallot, diced
1 tsp chopped rosemary leaves
1 medium (about 6 oz) under-ripe Bosc pear, quartered, cored
1 large (about 8 oz) parsnip, peeled, cut into 1-inch pieces
1 large egg, beaten to blend
1 1/2 tsp prepared horseradish
1/2 tsp salt
Freshly ground black pepper
1/2 cup panko (Japanese breadcrumbs)
Vegetable, peanut olive, or canola oil (for frying)
For serving:
1/2 cup sour cream or lowfat Greek yogurt
1-2 tsp prepared horseradish
pinch of salt

In a small skillet, cook the bacon and when cool enough to handle, crumble it. Add in the chopped rosemary. Meanwhile, add the diced shallot to the pan of bacon grease and cooked 10-15 minutes over medium heat until golden and soft. Set aside with the bacon and rosemary in a medium mixing bowl.

Parsnip and Pear Pancakes with Horseradish Greek Yogurt

Use a box grater and grate pear. Transfer to paper towels; squeeze very dry and then transfer to the bowl with the bacon. Grate parsnip and add to pear. You can also grate the pear and parsnip on a food processor, if you’d like.

Parsnip and Pear Pancakes with Horseradish Greek Yogurt

Next, mix in the egg, horseradish and salt, then mix in panko and a sprinkle of black pepper. Heat a medium, non-stick skillet over medium heat and coat the bottom with oil.

Parsnip and Pear Pancakes with Horseradish Greek Yogurt

Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side.

Parsnip and Pear Pancakes with Horseradish Greek Yogurt

Drain on paper towels. You should be able to make 6-7 pancakes.

Parsnip and Pear Pancakes with Horseradish Greek Yogurt

In a small bowl, mix together the sour cream or yogurt and horseradish. Season with a little salt. Serve parsnip pancakes with horseradish yogurt and use more rosemary leaves to garnish, if you’d like.

4 comments to Parsnip and Pear Pancakes with Horseradish Sour Cream

  • This sounds amazing! I’ve been putting parsnips in my potato pancakes for years, but I love, love, love the idea of pear in it!

  • mlb

    Hi Lauren: Yeah, the pear is something you can’t really pick out by itself, but it adds such a unique sweet element (but they are still really savory). And I think parsnips added to regular potato pancakes is an awesome idea! I always forgot all the cool things you can do with root vegetables! :)

  • jan

    Finally got around to trying these today, and they’re great! They are supplementing our dinner tonight.

    I love the pear/parsnip combination and would love to see your take on pear/parsnip soup. Keep up the good work on your blog; I consult it all the time.

  • mlb

    Hi Jan:

    Thanks so much! Glad you liked the pancakes. I just today saw a recipe for roasted parsnip soup and I think adding a pear in there would be awesome. Hmmmm ;-)

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