Celery root and parsnip pancakes

Published 10:30 am Thursday, January 9, 2014

I’ve heard on several foodie blogs that celery root is going to be a popular vegetable in 2014. I’d never worked with it before, and as someone who likes to stay on the cutting edge of what’s happening, I figured I better get at it.

I did some research about how to work with celery root and what it goes well with and decided to make them into savory pancakes like potato pancakes.

I read that the flavor is sweet and the texture is similar to that of parsnips or other root vegetables. I decided to mix in some shredded parsnips as well since the flavors sounded like they would pair well together. The nuttiness of the parsnips really enhanced the sweetness of the celery root, and some chopped fresh parsley really brightened the dish.

These are great served for brunch or dinner with a side of vegan sour cream and a salad or some roasted Brussels sprouts.

Celery Root and Parsnip Pancakes
Yield: about 8 pancakes

1 celery root, peeled and shredded
2 parsnips, peeled and shredded
¼ cup gluten free flour mix (I use Bob’s Red Mill)
¼ cup fresh parsley, chopped
½ teaspoon baking powder
1 teaspoon sea salt
About ¼ teaspoon black pepper or to taste
½ cup canola or grapeseed oil

1. In a large mixing bowl, combine all ingredients except oil, with clean hands. Mix well to ensure the flour and baking powder are evenly distributed.
2. Take about ½ cup of the mixture in your hands, and squeeze tightly to form a ball. They won’t be very tight, so gently place them on a plate. Repeat until you use all the ingredients.
3. Heat the oil in a large frying pan over high heat until it starts to bubble. Reduce to medium high, and place four of the pancakes in at a time. Fry for about 5 minutes per side until golden brown. Be sure to press the cakes down with your turner to solidify them. You also want to move the cakes around in the pan carefully so as to prevent sticking and to help the cake ingredients bind together.
4. Place golden brown cakes on a plate covered with a paper towel to drain a bit of the oil.
5. Serve with vegan sour cream or Sriracha mayo.

Kat Barry, a Saint Joseph, Mich. native, is owner of Kat’s Hot Cakes vegan catering, and co author of The New Chicago Diner Cookbook, Meat Free Recipes from America’s Veggie Diner. She also develops recipes for eHow.com where you can find more than 30 of her vegan instructional cooking videos. Kat currently resides in Chicago, and in her free time she enjoys practicing yoga, sampling local spirits, listening to live music, and getting outdoors. Follow

@katshotcakes on twitter. Kat can be reached via email at: kat@katshotcakes.com.