Parsnip Cakes
I like to serve these delicious little cakes alongside grilled tuna or
shark. They are also excellent with a hearty pot roast of beef or with
thin juicy slices of braised brisket
Makes 6 servings
3 to 4 tablespoons butter
1 bunch (6 to 8) green onions (scallions), white and light green parts
only, very thinly sliced
1 tablespoon minced green bell pepper
2 pounds young parsnips without cores, peeled, halved lengthwise, and
cut into chunks, simmered in salted water to cover until tender, about
10 minutes, drained, and mashed or put through a ricer
1/4 cup minced fresh parsley
1 large egg, beaten
1/3 cup fine cracker crumbs, such as saltines or, for a richer flavor,
butter crackers, plus additional for coating
Salt and freshly ground black pepper to taste
Melt 1 tablespoon of the butter in a small skillet over low heat. Add
the green onions and bell pepper and cook, stirring to keep them from
browning, about 5 minutes. In a large bowl, beat these vegetables into
the parsnips. Beat in the parsley, egg, and the cracker crumbs. Season
well with salt and pepper.
Chill for 2 hours. Make 6 large cakes out of the mixture, patting them
with your hands into fairly thin patties (or form them into 12 smaller
ones). Coat the cakes with cracker crumbs, knocking off any excess. Let
dry for several minutes.
Melt 2 tablespoons of the butter in a skillet large enough to hold all
the cakes in a single layer. When the butter is very hot, but not
browning, add the cakes. Cook over medium heat until golden brown and
crisp on both sides, turning once, about 10 minutes total. Serve this
bake cooking recipes very hot.
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