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 string to a baking spatula or spoon and hang it over the bowl so that the cream does not touch the bottom of the bowl. Refrigerate for at least 8 hours to drain the whey. It is recommended to do this the day before serving.
- Install a food processor with a grater, choosing the smallest. Grate the potatoes and parsnips.
- Season the grated vegetables with salt, stir and leave to rest for at least 15 minutes.
- After 15 minutes, drain them on a clean kitchen towel and squeeze all the liquid through them.
- Mix the vegetables in a bowl with the eggs, flour and pepper.
- Heat the oil in a frying pan and fry the pancakes on both sides for about 3 minutes. Set the fried pancakes aside on a plate lined with a napkin.
- While the pancakes are baking, preheat the oven to 200 ºC on fan mode.
- When all the pancakes are fried, place them on a baking tray lined with baking paper and finish cooking in the oven. Bake for 5 minutes on each side until golden brown and cooked through.
- The finished pancakes are served with drained cream and caviar.
More recipes:
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