Grated "parsnip Cakes" Recipe

Grated Parsnip Cakes Recipe

Parsnips have been cultivated for centuries and have a long history in European cuisine. They were particularly popular in medieval times when they were used as a staple vegetable. In fact, parsnips were one of the main sources of carbohydrates before potatoes were introduced to Europe. The recipe for grated parsnip cakes originated from the desire to create a delicious and nutritious dish using this versatile root vegetable.

Fun Facts:
1. Parsnips are closely related to carrots, and they belong to the same family of plants.
2. The sweetness of parsnips increases as they are exposed to colder temperatures, making them even more delicious in the fall and winter.
3. Grated parsnip cakes are a great way to introduce this nutritious vegetable to picky eaters, as they have a milder flavor and a slightly nutty taste when cooked.

- 2 cups raw parsnips, scraped and grated
- 1 egg yolk
- Pinch of salt
- 1 tablespoon milk
- 1 tablespoon all-purpose flour
- 1 egg white, stiffly beaten
- 1 tablespoon butter
- 1 tablespoon drippings (or substitute with additional butter)
- Flour for dusting
- Oil for frying (if deep frying)


1. Start by scraping and grating enough parsnips to fill two cups. Ensure that the parsnips are well-cleaned before scraping the outer skin. Use a grater to shred the parsnips into fine pieces and place them in a bowl.
2. Add the egg yolk, a pinch of salt, milk, and flour to the bowl with the grated parsnips. Mix well until all the ingredients are combined.
3. In a separate bowl, beat the egg white until it becomes stiff and forms peaks. Gently fold the beaten egg white into the parsnip mixture to create a light and fluffy batter.
4. Using your hands, form the batter into small round cakes. Ensure that each cake holds together cohesively.
5. Dust each cake lightly with flour to create a crispy outer layer when frying.
6. Heat a pan over medium heat and add the butter and drippings. Once heated, carefully place the parsnip cakes into the pan, ensuring they are not overcrowded. Cook the cakes until they turn golden brown on both sides, flipping them halfway through. This process will take approximately 3-4 minutes per side.
Note: Alternatively, you can deep fry the parsnip cakes in oil until golden brown. Ensure the oil is heated to the appropriate temperature (around 350°F) for deep frying.
7. Once cooked, transfer the parsnip cakes to a plate lined with paper towels to remove any excess oil.
8. Serve the grated parsnip cakes warm as a side dish or a light snack. They can be enjoyed on their own or paired with a dipping sauce of your choice.

Similar Recipe Dishes:
If you enjoy the grated parsnip cakes, you may be interested in exploring other recipes that incorporate parsnips. Here are a few suggestions:

1. Parsnip Fries: Cut parsnips into thin strips, toss them in olive oil, sprinkle with salt and pepper, and roast them in the oven until crispy. Serve as a healthier alternative to potato fries.

2. Creamy Parsnip Soup: Cook parsnips with onions, garlic, and vegetable broth until tender. Puree the mixture and add cream for a velvety and comforting soup.

3. Parsnip and Herb Salad: Thinly slice raw parsnips and mix them with a variety of fresh herbs, such as parsley, dill, and chives. Drizzle with lemon vinaigrette for a refreshing and unique salad.

4. Roasted Parsnip and Carrot Mash: Roast parsnips and carrots until caramelized, then mash them together with butter, salt, and pepper for a flavorful side dish that complements various main courses.

These are just a few examples of the versatility of parsnips in the culinary world. Experiment with different recipes to discover new and delicious ways to enjoy this underrated vegetable!



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