Parsnip Pancakes with Yogurt Dip

Ingredients

• 500 g parsnips (3 parsnips)
• 1 onion
• 80 g Low-fat quark (4 tbsp)
• 2 Eggs
• 30 g fine rolled oats (4 tbsp)
• Salt
• Pepper
• nutmeg
• 1 small organic orange
• 150 g Yogurt (1.5% fat)
• 4 tbsp rapeseed oil

Instructions

1. 1.

   Wash, peel, and finely grate the parsnips on a box grater.

2. 2.

   Peel and finely chop the onion.

3. 3.

   Whisk quark, eggs, and oats in a bowl. Season with salt, pepper, and a pinch of nutmeg. Add about 400 g of grated parsnip and the onion and mix well.

4. 4.

   Wash the orange hot, dry it, grate the zest finely. Peel the orange so that all the white pith is removed.

5. 5.

   Cut fruit segments between the membranes, working over a bowl to catch the released juice.

6. 6.

   Add remaining grated parsnip, orange segments, grated zest, and orange juice to the yogurt and stir well. Season the dip with salt and pepper.

7. 7.

   Shape 8 pancakes from the parsnip-quark mixture using damp hands; if the dough is very soft, mix in more oats.

8. 8.

   Heat oil in a large non-stick pan and slowly fry the pancakes on both sides over low heat. Serve hot with the yogurt dip.