T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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Parsnip Pancakes

Adapted from the Union Square Cafe

1 lb. Parsnips, peeled
1/2 Onion or 1/2 cup Leeks
1 large egg, beaten lightly
1/8 tsp. cayenne
pinch freshly grated nutmeg
1/8 tsp freshly ground pepper
1/2 tsp. coarse salt
3 Tbls. all-purpose flour
3 Tbls. olive oil
1 Tbls. unsalted butter

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

Find more recipes by produce: parsnips