Pastinaken-Möhren-Pfannkuchen mit Feldsalat
Indulge in a delicious and nutritious meal with Pastinaken-Möhren-Pfannkuchen mit Feldsalat. This delightful recipe combines the earthy flavors of parsnips and carrots with the freshness of field salad. A perfect blend of ingredients for a wholesome and satisfying dish.
Ingredients
- 200g flour
- 100g polenta (cornmeal)
- 1 teaspoon ground turmeric
- 4 eggs (size M)
- 400ml milk
- Salt
- Pepper
- 400g small carrots
- 400g small parsnips
- 30g butter
- 1 tablespoon sugar
- 8 tablespoons corn germ oil
- Pinch of Piment d’Espelette
- 2 teaspoons unhulled sesame seeds
- 2 teaspoons black cumin seeds
- 200g field salad
- 10g almond kernels (julienned)
- 4 tablespoons Chardonnay vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 4 tablespoons flaxseed oil
- Salt
- Pepper
Instructions
- In a bowl, mix the flour, polenta, turmeric, eggs, and milk to create a smooth batter. Season with salt and pepper.
- Peel the carrots and parsnips, then cut them into thin strips.
- In a large pan, melt the butter and sauté the carrot and parsnip strips. Sprinkle with sugar and continue cooking until slightly caramelized.
- In a separate pan, heat the corn germ oil and fry the batter in small portions to create pancakes. Cook until golden brown on both sides.
- For the salad dressing, whisk together Chardonnay vinegar, Dijon mustard, honey, flaxseed oil, salt, and pepper.
- In a bowl, combine field salad, almond kernels, and the dressing.
- Serve the pancakes topped with the caramelized carrot and parsnip strips. Garnish with sesame seeds, black cumin seeds, and a side of the delicious field salad.
“Celebrate the flavors of the season with Pastinaken-Möhren-Pfannkuchen mit Feldsalat. The sweet and earthy taste of parsnips and carrots, combined with the freshness of field salad, harmonizes in every bite. Enjoy this wholesome and visually appealing meal that is sure to satisfy your cravings and delight your senses.”
