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    Crispy Parsnip Cakes

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    Crispy Parsnip Cakes

    These are a delicious alternative to chipped or roasted potatoes and taste gorgeous with any grilled, fried or roasted meat, such as seared duck breast or grilled steak. They can be made in advance, allowed to cool and reheated in a hot oven. You can speed the cooking time by using two frying pans.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 12 Serves: 4


    • 500g parsnips
    • 1 onion, coarsely grated
    • 1 tsp fresh thyme leaves, finely chopped
    • 1 tbsp plain flour
    • 2 small eggs, beaten
    • Salt
    • Freshly ground black pepper
    • 5-6 tbsp olive oil


    1. Preheat the oven to 150°C/gas 2.
    2. Top, tail and peel the parsnips before grating them coarsely and putting them in a bowl with the grated onion, thyme and flour. Mix thoroughly, then mix in the eggs and seasoning.
    3. Set a non-stick frying pan over a medium-low heat. Once hot, add 2 tbsp olive oil and drop three egg-sized blobs of parsnip mix into the pan. Neatly flatten with a palette knife until each blob forms a compact thin, round cake. Fry for about 4 minutes, or until golden and set, then turn over and continue to cook for another 4 minutes. Once cooked, transfer them to a non-stick baking sheet and keep warm in the oven while you continue to fry the remaining parsnip mixture. Add more oil as needed.
    4. Harvested in the autumn, British parsnips remain good throughout the winter. Avoid bendy, wrinkled specimens and store in a cool, dark place. Top, tail and peel before use. Parsnips add a sweet note to soups and make intense-tasting crisps to go with game. Wonderful sliced and baked in cheese and tomato gratins, they're also delicious roasted with rosemary and black pepper to accompany roast beef.

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