"A man is ethical only when life, as such, is sacred to him, that of plants and animals as well as that of his fellow man, and when he devotes himself helpfully to all life that is in need of help. "-Dr Albert Schweitzer (1875-1965)

Parsnip-Scallion Pancakes

I love the slight sweet taste of parsnips. today I made the following quick, easy parsnip recipe which is from Vegan with a Vengeance, by Isa Chandra Moskowitz, Published by Marlowe and Company.

Parsnip-Scallion Pancakes
makes about 16 2-inch pancakes

4 cups shredded, peeled parsnips

1 cup finely chopped scallions

½ cup all-purpose flour

2 teaspoons canola plus extra for frying

½ teaspoon salt

a few dashes fresh black pepper

1/3 to ½ cups water

In a large bowl, combine the parsnips and scallions. Mix well. Add the flour, oil, salt, and pepper. Toss well to coat. Add1/3 cup of water and mix until the batter holds together when squeezed. Add more water if needed.

Preheat a heavy skillet over medium-high heat. Add oil to the pan to a depth of about 1/4 inch. Form about two tablespoons of batter into a ball, to form 2-inch wide pancakes. Add as many pancakes to the pan without crowding, leaving enough space to turn the pancakes over. Cook each side for about 2 ½ to 3 minutes until both sides are golden brown.

Drain on a brown paper bag, and serve hot.