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6
Easy
By Jill Norman
Published 2005
Parsnips’ natural sweetness combines well with spices and herbs. These parsnip cakes can be flavoured with ground mace, coriander or ginger, or among herbs try thyme, dill, mint or the chopped green leaves from bulbs of fennel. Finely chopped spring onions or watercress are another possibility.
Boil the parsnips in lightly salted water until soft. Drain and mash with the butter, some pepper, mace and up to