My F&W
quick save (...)

Parsnip Cakes with Sour Cream

  • ACTIVE: 20 MIN
  • SERVINGS: 12 cakes
  • FAST

These crispy fried cakes made with sweet parsnips are a fun riff on potato latkes and make a great vegetarian starter.

Plus: More Vegetable Recipes and Tips

  1. 1 1/2 pounds parsnips, peeled and coarsely shredded (4 cups)
  2. 1 1/2 teaspoons chopped tarragon
  3. 3/4 teaspoon salt
  4. 1/2 teaspoon freshly ground pepper
  5. 2 tablespoons rice flour or potato flour
  6. 1 large egg, beaten
  7. 2 tablespoons unsalted butter
  8. 2 tablespoons extra-virgin olive oil
  9. Sour cream, for serving
  1. Preheat the oven to 400°. In a medium bowl, toss the shredded parsnips with the tarragon, salt, pepper and rice flour. Add the egg and mix well. Form the parsnip mixture into 12 cakes.
  2. In a large ovenproof nonstick skillet, melt the butter in the olive oil. Fry the parsnip cakes over moderate heat until nicely browned, about 1 1/2 minutes per side. Transfer the skillet to the bottom third of the oven and bake the parsnip cakes for about 15 minutes, or until cooked through. Serve warm, with sour cream.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.