January 1, 2017
You could call these latkes, rosti, or fritters too. Appropriate served alongside sliced brisket or with a poached egg and a side of sausage, these crispy-edged pancakes are pleasingly creamy in the middle, thanks in part to Gruyere cheese, an egg, and a glug of cream, which hold them together.
Makes about 12 pancakes, to serve 4 to 6
Start to finish: about 45 minutes
4 cups loosely packed, grated parsnips (about 3 large)
1 small onion, thinly sliced or grated
2 ounces Gruyere cheese, grated (about 1/2 cup)
1 clove garlic, finely minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2/3 cup heavy cream
2 tablespoons coarsely chopped fresh thyme
4 teaspoons all-purpose flour
1 tablespoon olive oil plus more as needed
Use your hands to toss together...