Parsnip and potato pancakes with clotted cream and caviar
Ingredients for 4 servings:
400 g potatoes
5 parsnips
3 eggs
200 g of flour
1 teaspoon salt
1 teaspoon ground black pepper
⅓ teaspoon ground coriander
200 g sour cream
caviar for serving
200 ml frying oil
Preparation:
- Place the sour cream in a cheesecloth folded into at least four layers. Tie the cloth with string to a baking spatula or spoon and suspend it over a bowl so that the cream does not touch the bottom. Refrigerate for at least 8 hours to allow the whey to drain. It’s recommended to do this the day before serving.
- Attach a food processor with the smallest grating attachment. Grate the potatoes and parsnips.
- Season the grated vegetables with salt, stir, and let them rest for at least 15 minutes.
- After 15 minutes, drain the vegetables using a clean kitchen towel, squeezing out all excess liquid.
- Combine the vegetables in a bowl with the eggs, flour, and pepper.
- Heat oil in a frying pan and fry the pancakes on both sides for about 3 minutes each, until golden brown. Place the fried pancakes on a plate lined with a napkin to absorb excess oil.
- While frying the pancakes, preheat the oven to 200°C in fan mode.
- Once all pancakes are fried, transfer them to a baking tray lined with parchment paper and finish cooking in the oven. Bake for 5 minutes on each side until they are golden brown and cooked through.
- Serve the finished pancakes with the drained sour cream and caviar.
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