Everything green and fresh comes at the momtent still from abroad. That's why I stick to carrots, parsnips and potatoes from local produce. For these pancakes I was inspired by Martha Stewarts podcast. A few month ago she presented potatoe carrot parsnip pancakes. Easy peasy I thought. And with help of some supplemental flour they were ...

Here's the recipe:

2 medium potatoes, peeled and grated
1 medium parsnip (or two small ones), peeled and grated
1 medium carrot (or two small ones, peeled and grated
1 bunch of chives, cut into lengths fitting the size of the grated potatoes pieces
1 egg, lightly beaten
1/2 teaspoon (or more) salt
freshly ground pepper
canola or sunflower oil for frying
Sour cream for serving
caviar for serving (optional)
smoked salmon (optional)

Directions

Transfer the grated potatoes to a collander and put it in a large bowl of ice water. Drain well and transfer to a second bowl. Reserve soaking water and set it aside for 10 minutes to allow the starch to sink to the bottom of the bowl. Then, carefully pour liquid from the bowl, reserving the milky potato starch.

Mix potatoes, parsnip, carrots, reserved potato starch, egg, salt, pepper, and mix well. Add the chives carefully. Depending on the sort of potatoes you use you might want to add a tbs of flour make the mixture stick together in the pan. I needed some flour as the first two pancakes crumbled away.

Preheat oven to 100 degrees centigrade. In a heavy nonstick pan, heat the oil. Spoon potato mixture into skillet for each pancake. Drop into oil. Fry until golden brown, 2 to 3 minutes per side. Transfer to prepared baking sheet to drain. Keep warm in oven. Serve hot, with sour cream and (optional) caviar or smoked salmon.

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