Parsnip Pancakes

• 1 1/2 pounds parsnips (about 9 medium), peeled
• 1 small white onion (about 2 ounces)
• 1 large egg, beaten lightly
• 1/8 teaspoon cayenne
• Pinch freshly grated nutmeg
• 1/8 teaspoon freshly ground pepper
• 1/2 teaspoon coarse salt
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 1 tablespoon unsalted butter

1. In a large saucepan, bring 2 quarts salted water to a boil and add parsnips.
2. Return water to a boil and boil parsnips 3 minutes.
3. Drain parsnips well.
4. In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely.
5. Line a baking sheet with waxed paper.
6. In a bowl, stir together parsnips, onion, and egg and stir in spices and salt.
7. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.
8. In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain.
9. Pancakes may be kept warm 15 minutes in a 200 degree oven F.

parsnips, white onion, egg, cayenne, freshly grated nutmeg, freshly ground pepper, coarse salt, allpurpose, olive oil, unsalted butter

Taken from www.foodnetwork.com/recipes/parsnip-pancakes-recipe.html (may not work)