Stephen Ceideburg
1 lg Carrot
1 lg Potato
1/2 Onion
2 tb Chopped parsley
1 Egg
1 1/2 tb Milk
Salt and pepper to taste
1 tb Flour
Olive oil
Creme fraiche
These little pancakes, like a lot of now fashionable food, are equally at
home as nursery fare or as an entree or side-dish at a smart dinner party.
Nice served with a dollop of creme fraiche.
Grate (a food processor speeds things up) 1 large carrot, 1 large potato
and half an onion and transfer to a bowl. Add 2 tablespoons chopped
parsley, 1 egg, beaten, 1 1/2 tablespoons milk, salt and pepper to taste
and 1 tablespoon plain flour. (Add a little more flour if the mixture looks
too thin.) Heat a little olive oil in a heavy frying pan and drop in the
mixture by the dessertspoon if you want elegant little pancakes, by the
heaping tablespoon for a more pedestrian size. Cook until brown and crisp
on the underside then turn and cook the other side. Serve.
Yields
4 Servings