Parsnip Pancakes with Herb Dip

Ingredients

• 500 g parsnips
• 500 g mostly waxy potatoes
• 1 onion
• 1 Garlic clove
• 20 g Parmesan (1 piece)
• 1 egg
• 30 g Whole wheat flour (2 tbsp)
• Salt
• Pepper
• nutmeg
• 1 box of watercress
• 20 g chives (1 bunch)
• 200 g Low-fat quark
• 100 g yogurt (1.5% fat)
• 4 tbsp olive oil

Instructions

1. 1.

   Peel, wash and grate the parsnips and potatoes. Peel and finely dice the onion and garlic. Grate the parmesan.

2. 2.

   Mix the parsnips, potatoes, onion, garlic, egg, parmesan and flour, seasoning with salt, pepper and freshly grated nutmeg.

3. 3.

   For the dip, cut the watercress from the stem and place it in a bowl. Wash the chives, pat dry and cut into fine ribbons. Stir the quark and yogurt into the watercress, seasoning with salt and pepper.

4. 4.

   Heat oil in a pan. Drop spoonfuls of batter for 4 servings at once, flatten slightly and fry on both sides for 4–5 minutes over medium heat until golden brown; if needed keep warm in a preheated oven at 70 °C (convection 50 °C; gas: lowest setting).

5. 5.

   Serve the parsnip pancakes with the dip.