The best delicious Parsnip Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Parsnip Cakes recipe today!
Hello my friends, this Parsnip Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Parsnip Cakes is amazingly delicious, and addictive, everyone will be asking for more Parsnip Cakes.
What Makes This Parsnip Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Parsnip Cakes.
Ready to make this Parsnip Cakes Recipe? Let’s do it!
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1 lb Fresh Parsnips; cooked
2 tb All-purpose Flour
1 pn Mace
2 tb Butter; melted
Salt and White Pepper to
-taste
1 Whole Egg; beaten
1/2 c Plain Bread Crumbs
Vegetable Oil for frying
A while back, The Cook and Kitchen Staff prepared an Irish Cookbook for the
members of a family who were interested in their Irish heritage. You can
find some of our past recipes offered here:
http://www.recipe-a-day.com/irish.html just to help you celebrate St.
Patrick’s Day this year.
Today’s recipe contains a pinch of Mace, an uncommon spice that is imported
from the Islands of the Pacific. Much like nutmeg, the outer shell is
shredded or ground to create mace. If you can’t happen to find the more
bitter spice, nutmeg will suffice as a substitution.
If you’ve never had parsnips, you’re in for a fantastic treat. You’ll find
parsnips to be a bit denser that carrots, but lighter tasting, with a
flavor that’s mildly bitter, yet sweet when cooked. Don’t let your guests
mistake them for potato pancakes; they’re in for an Irish surprise.
To cook the parsnips, peel, then slice them into even-sized pieces. Boil
the parsnips in a pot of lightly salted water until tender, usually 20 to
30 minutes from the start of the boil.
Thoroughly drain the parsnips and mash them well. Add the flour, mace,
melted butter, and salt and pepper to the mashed parsnips, and mash them
again to combine all the ingredients.
With freshly cleaned hands, form about two- tablespoon size portions into
small flat, round cakes. Dip the cakes into the beaten egg, then into the
bread crumbs, and fry in a large skillet of hot oil until brown on both
sides. Estimate about 3 to 5 minutes frying time on both sides. Serve warm
and wait for the compliments to come your way. Don’t worry about leftovers,
there usually isn’t a morsel remaining.
Yields
4 servings
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