Potato Pancakes


Sunchokes, also called Jerusalem artichokes, can be used much like potatoes. There’s no need to peel them, and their off-white insides blend well with the potato in this recipe.

1 large baking potato
1/2 medium onion
1/2 cup sunchokes or parsnips (optional)
1 large egg
1 tablespoon chopped parsley
1 tablespoon Nash’s flour
1 tablespoon dry bread crumbs
1/4 teaspoon dry thyme
Juice of 1 lemon
Salt and pepper
Oil for pan frying
1/3 cup applesauce

Using a food processor or a box grater, coarsely grate the potato, onion and sunchokes/parsnips into a bowl. Using your hands, squeeze out the excess liquid and place the dry mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well.

Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side or until crispy and golden. Serve with the applesauce.

We thank The Food Network for this recipe.

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Nourish Recipe: Curried Parsnip Soup

Nourish Restaurant in Sequim, WANourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This week’s box contains parsnips, the star of the show in this soup.

1 lb parsnips
2 medium onions
2 to 3 cloves garlic
2 ounces butter
1 tablespoon curry powder
1 fresh red chilli, chopped
40 ounces chicken or vegetable stock
1/2 lb potatoes
1 tablespoon creamed or dessicated coconut
Double cream
Smoked paprika

Pile of Parsnips

As the weather cools, we turn to soups and roots, like these parsnips.

Peel and chop the parsnips, onions and garlic. Melt butter in a saucepan and add the onions and garlic. Cook gently for about 5 minutes without coloring.

Add the curry powder, chili and stock. Bring to the boil. Peel and chop the potatoes and add them along with the parsnips and the coconut.

Simmer gently with the lid on until the parsnips are tender, about 20 minutes. Liquidize until smooth with a blender. Garnish with a swirl of double cream and a sprinkling of smoked paprika.

Have you tried this recipe? Tell us how it turned out!