Irish Parsnip Cakes Recipes

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.

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.

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.

Steps:

• Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
• Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
• In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
• Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
• Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.

Steps:

• 1. Author's Note: One of my grandmother's favourite recipes, made from the fresh parsnips grown in her cottage garden. The pureed flesh is mixed with flour and seasonings, dipped in egg and breadcrumbs and fried in hot oil or bacon fat.
• 2. Put the parsnips, flour, butter, mace and nutmeg in a large bowl. Season with salt and pepper and beat well to combine.
• 3. Divide in to 4 pieces and mould each piece into a round flat cake, about 3 1/2 inches in diameter and 3/4 inches deep. Cut each cake in half.
• 4. Dip each cake into the beaten egg, toss in breadcrumbs, pressing them well into the cakes to give an even coating. Fry in a little hot oil for 3-4 minutes on each side until cooked through and an even golden colour.
• 5. Drain on an absorbent kitchen paper and serve as a main course or an accompanying vegetable. Parsnip cakes are particularly good served with pork, ham and roast beef, as well as fried sausages and bacon.
• 6. Cooks Note: Any root vegetable suitable for mashing such as carrots, potatoes and turnips can be used for the recipe either on their own or in combinations. Different spices and herbs can also be added to give variety. The cakes can be shaped into small logs and deep fried.

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.