This crispy, savory vegetable pancake recipe is the perfect appetizer for a dinner party or creative side dish to serve alongside a roast. Skip the pancetta to make these a hearty vegetarian main dish.
Ingredients For Parsnip-Celery Root Pancakes With Pancetta Recipe
2 Slices pancetta
3 Medium parsnips, peeled and cored if necessary
1 Small celery root, peeled and halved
2 Large Eggs, Lightly Beaten
0.33000000000000007 cup Nonfat milk
0.25 cup White Whole Wheat Flour
2 tablespoon Chopped fresh chives, plus more for garnish
1 teaspoon Whole grain mustard
0.5 teaspoon Ground pepper
0.25 teaspoon Salt
4 tablespoon Extra Virgin Olive Oil, Divided
Nutrition value
155
calories per serving
9 g Fat3 g Protein16 g Carbs3 g FiberOther
Current Totals
9 g Fat
3 g Protein
16 g Carbs
3 g Fiber
MacroNutrients
Carbs
16 g
Protein
3 g
Fiber
3 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
49 mg
Iron
1 mg
Vitamin A
82 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
54 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
25 mg
Manganese
0 mg
Phosphorus
89 mg
Selenium
6 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
