PARSNIP PATTIES
I always grow parsnips in my garden and discovered this quick and delicious way to enjoy them. My wife and I enjoy cooking and we always turn to the recipe first in Country.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine parsnips, egg, flour and salt. Drop batter by 1/2 cupfuls onto a lightly greased hot griddle. Fry over medium heat for 4-5 minutes per side or until vegetables are tender. Serve with honey.
Nutrition Facts :
IRISH PARSNIP CAKES
This recipe has been posted for Culinary Quest - Ireland recipe by Margaret Johnson. Margaret says - I've always loved potato cakes, so when I was served parsnips cakes at a friend's country kitchen in Cork I wondered why I hadn't thought of this delicious idea before.
Provided by Baby Kato
Categories Vegetables
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a saucepan, cook the parsnips in boiling salted water until tender, 12 to 15 minutes. Remove from heat and allow to rest for 5 minutes to absorb stock. Drain and mash.
- 2. Add the flour, melted butter, mace, salt, and pepper to the parsnips and blend well.
- 3. Shape mixture into 4 evenly sized cakes. Lightly dredge in flour, pass through egg wash, then bread crumbs.
- 4. In a large fry pan over medium high heat, heat the oil. When hot, cook cakes on each side until golden brown, 3 to 5 minutes.
- 5. Serve immediately, or transfer to a baking sheet and keep warm in a preheated 300°F oven for 4 to 5 minutes longer.
HONEY, PARSNIP & COCONUT CAKE
This light bake, with grated parsnips and desiccated coconut, makes a great alternative to carrot cake - top with rich cream cheese icing
Provided by Angela Boggiano
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease a 22cm round loose-bottomed cake tin and line with baking parchment.
- Put the eggs, oil, sugar and honey in a bowl and whisk for 3-4 mins until thick and creamy.
- Sift the flour, baking powder and bicarbonate of soda over the mixture and fold in carefully, along with the parsnips and desiccated coconut. Spoon into the tin and bake for 45 mins until golden and firm to the touch. Push a skewer into the centre of the cake - if it comes out clean, then it is cooked. If it is still wet, cook for a further 10 mins. Transfer the cake to a wire rack and leave to cool completely before icing.
- Put the coconut flakes on a baking tray and put in the oven for about 5 mins until lightly toasted. Keep an eye on them, as they burn quickly.
- To make the icing, put the cream cheese and 2 tbsp honey in a bowl and beat together until smooth and creamy. Spread the icing over the top of the cooled cake and finish with the toasted coconut flakes.
Nutrition Facts : Calories 480 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE
The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
- Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
Nutrition Facts : Calories 697 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium
IRISH BAKED PARSNIPS
Make and share this Irish Baked Parsnips recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel parsnips, quarter, and remove any woody core.
- Parboil for 15 minutes.
- Place in an ovenproof dish.
- Add stock and sprinkle with salt, pepper and nutmeg.
- Dot with butter and bake for 30 minutes on a low shelf in a moderate oven.
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