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How To make Parsnip Cakes (Irish)
1 lb Parsnips
2 tb Flour
1 pn Mace
2 tb Melted butter
1 x Salt and pepper
1 x Large egg
8 tb Breadcrumbs (heaping)
1 x Oil for frying
Peel and slice the parsnips, then boil in salted water until tender. Drain and mash them well. Add flour, mace, melted butter, salt and pepper, then form into small flat, round cakes. Dip into the beaten egg, then into the breadcrumbs, and fry in hot oil until brown on both sides.
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These Roasted Parsnips are crispy, easy to prepare and kissed with a gorgeous garlic rosemary flavour! Chris x
FULL RECIPE POST:
Rosemary Garlic Roasted Parsnips | Serves 4-5
????INGREDIENTS????
12lb / 1kg Parsnips
4 tbsp Vegetable Oil (or enough to lightly cover the base of the pan)
1 tbsp finely diced Fresh Rosemary
3-4 cloves of Garlic, finely diced
Salt & Pepper, to taste
Flaky Sea Salt, to serve (optional)
????METHOD????
Add 4 tbsp vegetable oil to a large pan (or enough to lightly coat the whole base of the tray) and place in the oven at 200C/390F to get nice and hot whilst you prep the parsnips.
Peel each parsnip, then slice in half lengthways. Quarter larger ones if you need to, just try and ensure they're all roughly the same size. Slice off the root at the top.
Once the oil is nice and hot carefully add the parsnips in two rows, with the larger end touching the outside of the tray (see video below for reference). Add a good pinch of salt and pepper, then use your tongs to flip & coat the parsnips in the oil.
Place in the oven for 20-25mins, or until they just about start browning on the top, and are a deeper brown underneath. They should just about be fork tender at this point. If you notice they start charring too quickly just lower the temp slightly.
Take out the oven and flip the parsnips. Place back for another 15mins, or until they're deep golden and crispy on both sides. Remove again, sprinkle over rosemary & garlic and toss to coat the parsnips as best you can. Pop back in the oven for 3-5mins, or until you notice the garlic starting to lightly brown (careful as it will burn quickly).
Serve up parsnips with some flaky sea salt sprinkled over, along with any rosemary & garlic left on the pan. Enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post
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Toffee Apple and Parsnip Cake Recipe Scottish Autumn Family Recipe
This delicious toffee apple and parsnip cake is a lovely Scottish recipe to make this Autumn using seasonal ingredients and a delicious creamy toffee sauce on the top and inside of the cake.
FULL RECIPE - *awaiting link*
There are two recipes in this video, one for the loaf and one for the big cake (pictured in thumbnail). To make the bigger cake you need to double the initial recipe btu you don't need to double the toffee icing for the top. I hope thats all clear, if you have any questions just ask. Enjoy, Angie :-) x
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Music In This Vlog:Music From Epidemic Sound-
I love sharing my Scottish family recipes and content with you all and it really makes me happy to hear how much you all enjoy making and learning these recipes. Sometimes I will be gifted products to share with you all and will disclose that but my opinion is always my own and I will decide if if is something I wish to share or not. Some videos may also include a paid promotion, which is where I have been offered payment in exchange for sharing a product. I don't share items or take payment for things I wouldn't normally recommend and like to work with brands that fit well with my mission to bring Scottish family seasonal food to those who enjoy it
.***This video does not include paid promotional material or gifted products.***
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