- 2 pounds parsnips about 3 medium size parsnips
- 4 Tablespoons butter (or avocado oil)
- 2 Tablespoons flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper optional
Preheat oven to 400 degrees Fahrenheit.
Peel and grate parsnips, medium or large grate size. Melt 2 Tablespoons butter in large cast iron or stainless steel pan. Add parsnips. Saute for 10-12 minutes, until parsnips get sticky. Don't allow them to sit longer than 3-4 minutes before moving them around in pan, or they'll burn.
Remove pan from heat. Stir in the flour, sea salt and optional pepper, tossing to mix evenly.
Using a 2-ounce cookie scoop place heaping mounds of parsnip onto each greased circle. Allow to cool just slightly then flatten and neaten each round, so each one is about 1/2" thick.
Bake in preheated oven 20-30 minutes, until bottom is browned. Then, using a metal offset spatula, flip each hashbrown. Bake an additional 20-25 minutes (about) watching for underside to turn very golden brown. Serve.