In a recipe from Food Network Kitchen, chefs mix grated parsnips and potatoes, making potato pancakes with green onions turn out lighter. Nutritional value of one servings: (total 4) Calories 112, total fat 3.7 g, saturated fat g., proteins 2 g., carbohydrates 18 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 28 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium-sized well-washed potatoes (about 300 d)
- 1 large parsnip root (about 140 g)
- 2 feathers chopped green onions (white and green parts)
- 2 tbsp. l chopped parsley
- 1/2 tsp coarse salt
- Freshly ground black pepper
- 1 tbsp. l extra virgin olive oil
Recipes with similar ingredients: potato, parsnip root, onion green parsley
Recipe preparation:
- Rub the potatoes with the skin into a large bowl. Peel and grate parsnip, add to potatoes. Mix vegetables with onions, parsley, salt and pepper to taste.
- Heat a large non-stick pan (30 cm) on medium heat and coat with half the oil. Lay potato mixture and form a flat surface, gently pressing with a spatula. Fry for about 10 minutes, periodically shaking the pan to the potatoes are not stuck until the cake is roasted and crispy.
- Remove the pan from the heat, put a flat plate on top. Flip the pan carefully so that the potato cake falls out on the plate. Grease the pan with the remaining olive oil, and then shift the cake there with the other side. Cook until rosy crisp for another 10 min. Transfer from the pan to warmed serving plate. Before serving, chop potato pancakes with triangles.
