Parsnip-Celery Root Pancakes With Pancetta Recipe
Recipe By EatingWell
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.
4.7
10 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Parsnip-Celery Root Pancakes With Pancetta Recipe
- 1/4 Slices pancetta
- 0.38 Medium parsnips, peeled and cored if necessary
- 0.13 Small celery root, peeled and halved
- 1/4 Large Eggs, Lightly Beaten
- 1/25 cup Nonfat milk
- 0.03 cup White Whole Wheat Flour
- 1/4 tablespoon Chopped fresh chives, plus more for garnish
- 0.13 teaspoon Whole grain mustard
- 0.06 teaspoon Ground pepper
- 0.03 teaspoon Salt
- 1/2 tablespoon Extra Virgin Olive Oil, Divided
Nutrition
value
value
155
calories per serving
9 g Fat3 g Protein16 g Carbs3 g FiberOther
Current Totals
- Fat9g
- Protein3g
- Carbs16g
- Fiber3g
MacroNutrients
- Carbs16g
- Protein3g
- Fiber3g
Fats
- Fat9g
Vitamins & Minerals
- Calcium49mg
- Iron< 1mg
- Vitamin A82mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B954mcg
- Vitamin B120mcg
- Vitamin C13mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium25mg
- Manganese< 1mg
- Phosphorus89mg
- Selenium6mcg
- Zinc< 1mg
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
Recipe By EatingWell