1 1/2 c. grated parsnips
1/2 c. grated turnip
3 eggs, beaten
1 1/2 tbsp. flour
1 tsp. salt
1 tbsp. minced shallot
1/4 tsp. ground nutmeg

In medium bowl, combine all. Over medium heat, in a large nonstick skillet - sprayed with Pam cooking spray - place about 3 tbsp. parsnip mixture per pancake, forming nine 3-1/2 inch pancakes-in batches. Sauté till edges are crisp; turn & brown other side. Serve at once or keep warm in a 200°F oven on a rack above a baking sheet.

Makes 2 to 3 servings.

Submitted by: Karen LaValley