Parsnip cakes may be served with almost any meat, but they are particularly delicious with roast goose.
Yield:
Serves 4Ingredients
1 pound parsnips, peeled and cut into 1-1/2-inch lengths
1 small onion, peeled but uncut
3 tablespoons butter, melted
1 large egg, beaten
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Bacon fat for frying
Instructions
1. Drop the parsnips and onion into a large pot of boiling, salted water and cook for 20 to 30 minutes or until tender. Drain in a sieve, then transfer to a blender or processor. Pour in the melted butter and whirl until smooth.
2. Transfer the mixture to a bowl and blend in the egg. Sprinkle on the flout, baking powder, and salt, then beat until smooth.
3. Drop by generous tablespoonfuls onto a hot griddle that has been brushed with bacon fat. With the back of a spoon, shape into 1/2-inch-thick patties and fry until golden on both sides. Serve on a napkin-lined platter.
