Parsnip Pancakes with Herb Dip

Ingredients

• 500 g parsnips
• 500 g mostly firm potatoes
• 1 onion
• 1 Garlic clove
• 20 g Parmesan cheese (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.

   Grate the parmesan into the mixing bowl, 6 seconds / speed 10.

2. 2.

   Peel and wash the parsnips and potatoes, cut them into large pieces. Peel the onion and garlic. Add everything to the bowl with the cheese. Season with salt, pepper, and nutmeg. Add the egg and flour. Using the spatula, chop everything for 12 seconds / speed 5.

3. 3.

   For the dip, finely chop the watercress from the garden. Wash the chives, pat dry, and cut into fine ribbons. Stir in the quark and yogurt. Season with salt and pepper.

4. 4.

   Heat oil in a pan. Drop portions of dough into the pan, flatten slightly. Fry each side 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 herb dip.