Ingredients
4 medium parsnips (about 1 1/4 pounds), peeled and cored if necessary
1 small celery root (celeriac; about 1 pound), peeled
4 large egg whites, lightly beaten
¼ cup white whole-wheat flour
2 tablespoons chopped chives, plus more for garnish
1 teaspoon whole-grain mustard
¾ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon baking powder
8 tablespoons extra-virgin olive oil, divided
2 tablespoons Crème fraîche or sour cream for garnish
Directions
Preheat oven to 300 degrees F.
Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a large bowl. Stir in the shredded vegetables.
Heat 2 tablespoons oil in a large skillet over medium heat. Cook 4 pancakes per batch, using about 1/4 cup of batter for each. Cook until golden, 2 to 3 minutes per side. Keep warm in the oven. Repeat for 3 more batches, using 2 tablespoons oil for each batch. Serve topped with crème fraîche (or sour cream) and chives, if desired. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To more about our program CG
