Best Irish Parsnip Cakes Recipes

IRISH PARSNIP CAKES

Steps:

• 1. In a saucepan, cook the parsnips in boiling salted water until tender, 12 to 15 minutes. Remove from heat and allow to rest for 5 minutes to absorb stock. Drain and mash.
• 2. Add the flour, melted butter, mace, salt, and pepper to the parsnips and blend well.
• 3. Shape mixture into 4 evenly sized cakes. Lightly dredge in flour, pass through egg wash, then bread crumbs.
• 4. In a large fry pan over medium high heat, heat the oil. When hot, cook cakes on each side until golden brown, 3 to 5 minutes.
• 5. Serve immediately, or transfer to a baking sheet and keep warm in a preheated 300°F oven for 4 to 5 minutes longer.

PARSNIP HAZELNUT CAKE WITH PRALINE CREMEUX

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly.
• Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes.
• Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish.
• Bake until golden brown, 40 to 45 minutes.
• For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed.
• Pour the mixture into a bowl and refrigerate while the cake is baking.
• Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.

PARSNIP CAKES

Steps:

• 1. Author's Note: One of my grandmother's favourite recipes, made from the fresh parsnips grown in her cottage garden. The pureed flesh is mixed with flour and seasonings, dipped in egg and breadcrumbs and fried in hot oil or bacon fat.
• 2. Put the parsnips, flour, butter, mace and nutmeg in a large bowl. Season with salt and pepper and beat well to combine.
• 3. Divide in to 4 pieces and mould each piece into a round flat cake, about 3 1/2 inches in diameter and 3/4 inches deep. Cut each cake in half.
• 4. Dip each cake into the beaten egg, toss in breadcrumbs, pressing them well into the cakes to give an even coating. Fry in a little hot oil for 3-4 minutes on each side until cooked through and an even golden colour.
• 5. Drain on an absorbent kitchen paper and serve as a main course or an accompanying vegetable. Parsnip cakes are particularly good served with pork, ham and roast beef, as well as fried sausages and bacon.
• 6. Cooks Note: Any root vegetable suitable for mashing such as carrots, potatoes and turnips can be used for the recipe either on their own or in combinations. Different spices and herbs can also be added to give variety. The cakes can be shaped into small logs and deep fried.

PARSNIP CAKE WITH APPLE COMPOTE

Steps:

• Preheat oven to 350 degrees F. Grate the parsnips over the largest hole of a box grater to yield about 2 cups, packed. Set aside. In another bowl, add the dry ingredients: cinnamon, ginger, nutmeg, baking powder, baking soda, salt, and flour. Whisk to combine. Set aside.
• In another bowl, add the wet ingredients: brown sugar (technically a dry ingredient, but will mix better with the wet ingredients), vanilla extract, eggs, and vegetable oil. Whisk to combine. Add the dry ingredients to the wet ingredients in batches, whisking after each addition. Fold in the parsnips; batter will look dry at first, but will loosen up as the parsnips release their water. Set aside.
• Grease the loaf pan with butter, then spread batter into the prepared pan. Place into the oven on the middle rack. Bake until cooked through, about 40 minutes. Meanwhile, make the Apple Compote.
• Apple Compote: In a saucepan over medium heat, add butter, apples, brown sugar, and star anise. Bring to a simmer, uncovered, about 5 minutes. Then cover and continue to simmer at a low heat until apples are soft, 8-10 minutes.
• Check cake for doneness: The cake should be golden brown and bounce back to the touch; a knife inserted into the center should come out clean. Place pan on a wire rack and let cool for 5 minutes. Turn the cake out of the pan and continue cooling on the rack, 30 more minutes. Meanwhile, remove Apple Compote from heat and stir in a sprinkle of salt; remove and discard the star anise. Transfer compote to a serving dish.
• Assembly: Slice the cake into 1-inch slices, and arrange on a platter. Sprinkle with powdered sugar and serve with Apple Compote on the side.