Parsnip Pancakes With Scallions

Preheat the oven to 250 degrees F.

In a steamer or colander set over a pot of boiling water, steam the parsnips and carrot for 5 minutes or until softened but not mushy. Set aside to cool slightly.

Transfer the vegetables to a medium bowl and add the scallions, egg, flour, baking powder and salt. Stir until well combined.

In a large nonstick skillet, heat half of the oil over moderate heat.

Using a 1/4-cup measure, spoon pancakes into the pan, using half of the batter. Cook for 2 minutes per side or until golden brown. Transfer the first batch of parsnip pancakes to a large baking sheet. Repeat with the remaining batter and remaining oil.

Bake the parsnip pancakes for 7 minutes or until they are heated through and lightly crisped.