Corn and Parsnip Cakes

Reminiscent of corn fritters, this skillet-cooked side dish features the additional sweetness of parsnips.

Yield: 6 servings (serving size: 3 cakes)

Ingredients

• 1  cup  chopped parsnip (about 4 ounces)
• 1  (15 1/4-ounce) can whole-kernel corn, drained
• 1/3  cup  all-purpose flour
• 1/4  cup  2% reduced-fat milk
• 1  tablespoon  sugar
• 1/2  teaspoon  salt
• 2  large eggs, lightly beaten
• 1  tablespoon  finely chopped fresh chives
• 1  tablespoon  butter, divided

Preparation

Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.

Place corn in a food processor; pulse 3 to 4 times or until chopped. Lightly spoon flour into a dry measuring cup; level with a knife. Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined. Stir in chives.

Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls to form 6 cakes. Cook 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and batter.

Nutritional Information

Calories:

152 (27% from fat)

Fat:

4.6g (sat 2g,mono 1.5g,poly 0.6g)

Protein:

5.2g

Carbohydrate:

24.8g

Fiber:

2.5g

Cholesterol:

77mg

Iron:

1.3mg

Sodium:

378mg

Calcium:

36mg