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Parsnip cakes
- To Serve
Four
- Difficulty
Easy
Published 1978
When fried into little golden cakes, parsnips have a most delicate and interesting flavour, and make a nice winter supper.
Ingredients
900 g 2 lb 1 tablespoon
Method
Peel the parsnips and put them into a pan of cold salted water. Bring them to the boil and boil until tender, about 20-25 minutes, depending on their size and age. When they are soft, drain thoroughly and mash them to a soft pale yellow purée with the cream and butter, salt, pepper and curry powder. Let them cool, then form them into little cakes about 5 cm (2 in) across and 3 cm (1 in) high. B
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