Root of all Goodness

The little shot glass of parsnip soup served at restaurants as an amuse-bouche has become as ubiquitous as upscale burger joints. Still, I love most things made with this ugly root vegetable, and last week, while flipping through Darina Allen's Irish Traditional Cooking, I found a new recipe for them: fried parsnip cakes. Basically, you boil chopped parsnips until tender, mash them with a fork and some butter, form them into pancakes, bread them and fry them. Brilliant! She sprinkles them with bacon (an excellent addition), but I decided to riff on shepherd’s pie and used the cakes to top lamb stew. Since they were a little delicate to handle and fell apart easily, I think next time I’ll blend the parsnips with potatoes to create a silkier, starchier puree. I bet it will fry up even more beautifully.   

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon