"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Parsnip Cakes Recipe

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This recipe for Parsnip Cakes, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lb. fresh parsnips (about 5 med)
2 tbsp flour
1/2 t. salt
dash of pepper
2 tbsp butter or margarine, softened
1 tbsp onion, chopped
1 egg, beaten
Dry bread crumbs or cracker crumbs
1/4 c. shortening

Directions:
Directions:
Cook parsnips until tender; mash. Mix parsnips, flour salt, pepper, margarine,onion and egg. Shape parsnip mixture into 8 patties; coat with bread crumbs. Heat shortening in 10" skillet over low heat until melted. Cook parsnip patties in shortening over med. heat, turning once, until golden brown, about 5 minutes.

Personal Notes:
Personal Notes:
In order to get the kids to eat parsnips, they were told that they were white carrots. ( Forgive me, Lord.) But, it worked!

 

 

 

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