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Bake Parsnip Cake Bake Cooking Recipes

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

  1. 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.

  2. 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.

  3. 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.

More about Simple Parsnips Cooking Recipes


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