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Yield: 4 medium sized pancakes

1 medium to large parsnip - peeled
2 medium potatoes - peeled
1/3 cup chopped parsley
1 tsp kosher salt
1 tsp ground cumin
Fresh ground pepper to taste
1 tbsp olive oil
1 tbsp unsalted butter

Using a food-processor grate the parsnip. Place in a large bowl. Grate the potatoes, place on paper towel to absorb excess water. Add to parsnips. Add parsley, salt, cumin and pepper. Mix well.
In a large non-stick frying pan, heat oil and butter over medium heat. Divide potato mixture into four equal piles. Add to fry pan and flatten. Lower heat to medium-low (3.5), cover pan with lid and cook 10 minutes. Lift lid several times, wiping off the moisture on the lid.
Flip and cook another 8 minutes. Cook until crisp on each side.
Serve with ham slices.
**If only cooking half of mixture, keep uncooked portion in fridge for up to 2 days.