Pair a parsnip with potato for a tasty pancake

(Parsnips and potatoes work famously together in many recipes)

Parsnips and potatoes are a perfect pairing of roots and tubers. They cozy up together in soups or can be roasted with carrots, turnips and beets for a delicious side dish.

They taste of fall to me and are hearty additions to many recipes.

I was recently in the mood for some potato pancakes (and still thinking of ways to use all the applesauce I made!), when I happened upon some parsnips in the fridge I had bought at the last farmers market of the season.

Parsnips are in the carrot family, so I decided to grate them with the potatoes for a pancake of tubers and roots. I liked the pairing, and it was quick and easy to make.

(Applesauce and plain yogurt make tasty toppings for Potato-Parsnip Pancakes)

Potato-Parsnip Pancakes

1. 1 large potato, such as Yukon Gold
2. 1 medium to large parsnip
3. 1 medium onion
4. 1 egg
5. 1/4 cup flour
6. fresh parsley, chopped
7. salt and pepper to taste

• Grate the potato, parsnip and onion in a colander and sprinkle with a bit of salt. Let stand for about 15 minutes; squeeze out excess liquid and place vegetables in a bowl.
• Add the rest of the ingredients and mix well.
• Place about a tablespoon of the mixture into a skillet with hot vegetable oil, then press it down with a fork to flatten.
• Fry the pancakes until golden brown; drain on paper towels.

Serve with plain yogurt and applesauce.

These little fritters make a delicious breakfast, snack or side dish. They can also be served as appetizers for your holiday meal.