Parsnip sweet potato pancake with parsnip remoulade

Serves 4
Prep time 30 minutes
Cook time 10 minutes

parsnip sweet potato pancake
400g Japanese sweet potatoes
400g parsnips
2 eggs
60g self-raising flour
100g onions, thinly sliced
1 tbsp olive oil
salt and pepper, to taste

• Preheat oven to 180°C. Grate sweet potatoes and parsnip.
• Beat the eggs lightly, then add the flour slowly and mix well. Fold in potatoes, parsnips, and onions.
• Bring a pan with olive oil to medium heat. Add the pancake mix and pan fry till it browns slightly. Finish it inside the oven. Season with salt and pepper.

parsnip truffle remoulade
400g parsnips, peeled
400g granny smith apples, peeled
50g QP Japanese mayonnaise
10g pickled ginger
1 tsp truffle oil
1 tsp chives, chopped
1 sprig of parsley, chopped
20g black sesame seeds
salt and pepper, to taste
freshly chopped truffle (optional)

• With a Japanese vegetable turner, cut the parsnip and apples into noodle shapes. If you don’t have a vegetable turner, simply julienne them.
• Mix all the ingredients together. Plate the pancake and remoulade, and serve.

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