Veggie Pancakes

For holiday meals we always make a huge pot of the vegetable mash that we posted last week to make sure there is enough to freeze for shepards pie and these wonderful pancakes that we make all winter. Go the mash receipe for details of preparing mash cauliflower turnip and parsnip.

This recipe is in the tradition of potato pancakes and are savory. We eat them slathered in cultured butter with a sprinkle of sea salt. Delicious!

Ingredients:

• 1 cup of mash cauliflower, turnip and parsnip

• 2 eggs

• 1/2 small onion grated

• pinch of salt

• pinch of pepper

• fat for cooking (bacon fat from sugar free bacon is ideal, but duck fat or chicken fat work well for this recipe)

Directions:

1: Mix ingredients into a bowl with a fork until well blended.

2: Spoon onto a hot skillet and turn the heat down to medium

3: When the pancakes are cooked well on one side they will not fall apart when you try to turn them

4: When they are done, they will be firm to the touch. Can be enjoyed with any meal of the day