Parsnip and Pear Pancakes with Horseradish Sour Cream
Shared by: FeatherstoneFarm
Source:
www.jemangelaville.com
Yield: 6-7 pancakes
Ingredients
-
1 slice
Bacon
-
1 small
Shallot
diced
-
1 tsp
Rosemary
fresh, chopped
-
1 medium
Bosc Pear
quartered, cored
-
1 large
Parsnip
peeled, cut into 1-inch pieces
-
1 large
egg
beaten to blend
-
1 1⁄2 tsp
Horseradish
prepared
-
1⁄2 tsp
Salt
-
Black Pepper
freshly ground
-
1⁄2 cup
Panko
(Japanese breadcrumbs)
-
Vegetable Oil
peanut olive, or canola oil (for frying)
Directions
Visit jemangelaville.com for directions.