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Parsnip Pancakes

3 faves
Nutrition per serving    (USDA % daily values)
CAL
129
FAT
33%
CHOL
17%
SOD
24%

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Ingredients for 6 servings

1/2 lb (1 large or two medium-small) parsnips, shredded

2 scallions, cut to 2-inch pieces and julienned lengthwise

1 egg, scrambled

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black or white pepper, or to taste

2-4 tablespoons vegetable oil

1 tablespoon soy sauce

1 teaspoon rice vinegar

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