These little pancakes, like a lot of now fashionable nutrient, are equally at
home as nursery fare or as an entree or side-dish at a smart dinner.
Nice served with a dollop of creme fraiche.

Scrape (a food processor speeds things up) 1 large carrot, 1 large potato
and half an onion and transfer to a roll. Adjoin 2 tablespoons chopped
parsley, 1 egg, beaten, 1 1/2 tablespoons milk, salt and pepper to taste
and 1 tablespoon plain flour. (Add a little more flour if the mixture looks
too cut.) Heat a little olive oil in a heavy frying pan and drop in the
mixture by the dessertspoon if you want elegant little pancakes, by the
heaping tablespoon for a more pedestrian sizing. Cook until brown and crisp
on the underside then turn and cook the other face. Service.