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Parsnip, Potato, And Scallion Pancakes

146 faves
Nutrition per serving    (USDA % daily values)
CAL
116
FAT
5%
CHOL
26%
SOD
2%

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Ingredients for 8 servings

1 lb.  medium parsnips, peeled and cored  

Kosher salt and freshly ground black pepper

2 large eggs, beaten

2 Tbs. all-purpose flour

1 lb. russet potatoes, peeled

3/4 cup thinly sliced scallions (white and green parts)

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