Parsnip Cakes

Thursday, August 30, 2012

When Tom and I went to the grocery store the other day, I decided we should try a new food (preferably a fruit or veggie) each time we go.  I told him it was his job to pick, because A.) he hates grocery shopping and this gives him something to do/look forward to, and B.) he's kind of picky, so this takes the blame off of me if he doesn't like it.

This week, he chose a parsnip.

This is a parsnip.

I had never eaten a parsnip before.  If you had showed me a picture of one, I wouldn't have been able to tell you what it was.  I barely even registered that parsnips existed.  Obviously, I didn't know how to cook one.

I came home and googled 'parsnip recipes'.  One link that came up was this one from CDKitchen for Irish Parsnip Cakes.  I figured that sounded alright, because I like potato cakes.  I modified the recipe a bit though to make it a little healthier and to make a smaller batch (we had one half-pound parsnip, so I halved the recipe).

I was pleasantly surprised by parsnips.  First off, I love the smell.  They smell so earthy and fresh, like a wild carrot.  It's pretty fitting, since they seem to be a mixture of potatoes and carrots; they have the texture of a potato, but the shape and taste of a carrot.  They have a sweet, almost spiced, taste (not like hot spice, but like cinnamon/nutmeg/allspice spice).  Tom wasn't a fan, but I really enjoyed it.

Alex's Parsnip Cakes
Serves 2

1/2lb parsnips (we used one was exactly half a pound)
1 tbsp flour
1 tbsp softened butter
1 egg
1/2c rolled oats
coconut oil for frying

Peel the parsnip(s) and slice thinly.

Boil until tender (rather like a cooked potato), then drain and mash.

Mix in flour and butter, then form into cakes (two large or four small).

Beat the egg.  Dip the cakes in the egg, then roll in oats to cover.

Fry in a little coconut oil until browned.

It's pretty yummy.

I served it with a romaine salad topped with smoked mozzarella shavings (which Tom did like).

If you've never tried a parsnip before, I highly urge you to.  You might be pleasantly surprised :)

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  1. Turnips are delicious, even though I'm not really a fan of cooked carrots. I love them roasted without adding anything extra (most vegetables are just amazing roasted, I think.)

  2. Whoops, I meant parsnips. I'm not sure if I've even had turnips or if they would be good roasted, haha

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