I was not intending to post two sets of root vegetable based pancakes in a row. Although it was Shrove Tuesday (pancake day to those who might not know!) and like all good festivities, it is best to stretch it out for longer.

I made these on Sunday for brunch and for anyone who ends up with a random array of roots that have seen better days this is the perfect way to revive your vegetables.

The parsnip pancakes were light and flavourful, somewhere between a pancake and a hashbrown. Bergamot lemons are in season at the time of this post and if you can get some, do. They are delicate, tart and floral, with that hint of earl grey perfume from the zest and juice, a lovely perfume to combine with labneh.

If you don’t have labneh, use creme fraiche for this or a thick greek yoghurt.

Enough for 2/3 people

Ingredients

4/5 small parsnips roughly grated
1 white onion thinly sliced
1 tablespoon finely chopped sage
1/2 tsp smoked paprika
1 tsp cumin seeds
1/4 of a ring of chorizo chopped into small cubes
4 medium eggs
15g wholemeal flour
4 tablespoons of labneh
1 tsp honey
2 tablespoons of pumpkin seeds
Zest of 1 bergamot lemon and a tablespoon of juice
Mixed salad leaves
Handful of grapes
hazelnut oil
Butter
Salt
Pepper

Heat a frying pan, add 2 tablespoons of olive oil and gently fry the onion. When it starts to soften add the grated parsnip. Move it but not continuously so that the parsnip has a chance to caramelise. After approximately 10 minutes add the pieces of chorizo, the sage, smoked paprika, cumin seeds and a large pinch of salt (that’s a three finger pinch). Combine everything and fry for a few more minutes.

Tip the contents of the pan in to a mixing bowl. Crack the eggs in to the mixture, season with black pepper and salt (I probably added at least a teaspoon more but salt to your own taste) and fold the eggs in. Add the flour and fold it in quickly with as few stirs as possible to keep the mixture light. Let it rest for 15-30 minutes.

Meanwhile toast the pumpkin seeds on a gentle heat for 5 minutes. Take 4 tablespoons of labneh and add the lemon zest and honey. Combine with a fork and it should become lighter and creamier. Add the pumpkin seeds.

The salad keep simple and fresh. I used a mixture of leaves (lettuce and spinach) sliced each grape into 3 / 4 pieces. Drizzle with some hazelnut oil, 1 tsp of red wine vinegar and a tablespoon of lemon juice and toss together.

For the pancakes, heat about 10g of butter in a frying pan on a low heat. Add approximately 2 tablespoons of batter for each pancake. Keep an eye on them and keep the heat low/moderate. Mine needed 3 minutes each side but it will depend on the thickness.

Serve on top of the salad with a big spoonful of the labneh.