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The Inhouse Food Critic does not usually try to influence what the Soupwoman writes, but this time, he INSISTED I should write this recipe down and make it public.

See, he is not a big fan of parsnips. He thinks they are bland, boring and uninspiring. But today, I came up with a method to prepare them in a way that he now thinks is the only way to cook parsnips. Fortunately, it is pretty simple.

Ingredients
500 g peeled parsnips, in chunks (about the size of the top part of your thumb)
2 tbsp instant mash powder
2 tbsp flour
1 tsp lemon juice
1/2 tsp turmeric
1/2 tsp ground coriander
2 medium eggs
knob of butter
salt and pepper to taste
butter and vegetable oil for frying

Cook the parsnips in microwave until tender (they need to be mashed). Time varies depending on your microwave, mine took 5 mins in full power. If you think using microwave is cookery blasphemy, then steam or bake them, but do not boil – it makes them too soggy. Then let the parsnips cool a little – you do not want the eggs start cooking yet.

Add all other ingredients to cooled parsnips and make a mash e.g. with a hand blender (such as Bamix). Then comes the important part – taste it! If the mixture is too sweet, add a little splash of lemon to balance it, if you prefer spicier, then add some, etc. You can try other spices than those mentioned above, but for the first batch, I recommend sticking to these.

When you are happy with taste of the “batter”, heat a large skillet (medium to medium-high heat), melt some butter with a splash of vegetable oil (helps prevent the butter burning) and spoon the mixture in the skillet to make 4-6 cakes. Fry until they are golden brown on the one side, add some more butter in the skillet and when it has melted, turn the cakes over. Fry until the other side is lovely and golden too. The cakes should now be done – you should have some lovely golden-yellow patties, crispy on the outside and quite fluffy inside. There are only 2 eggs in the mixture so they break fairly easily, so be careful. However I’d rather not use more eggs, as then their taste would come through, and the texture would be more dense.

I served these with pan-fried salmon, grilled (Irish) white pudding and spicy chutney. The Inhouse Food Critic gave two thumbs up for this ensemble.

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