bluemoon downunder's Note:
A variation on a potato cake, served with a side salad, this is a tasty light brunch, lunch or supper dish. I make it without the spices (personal preference) but I have added garlic, and one egg to help bind the mixture. I went back to the original recipe to find the exact quantities of the hot ingredients. They have been included here as optional. If you want to make the dish vegetarian, simply omit the bacon. Adapted from Lulu Grimes' cook 'Food: buy it fresh; Cook: cook it simply; Eat: eat it now', in which I have found many recipes that I cook again and again. I have already posted several others.
My Private Note
Units: US | Metric
- 4 parsnips, topped and tailed, and chopped into pieces
- 2 tablespoons unsalted butter
- 4 slices bacon, rinds and all fat removed
- 1 chili, finely chopped (optional)
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon garam masala (optional)
- 1 egg, lightly beaten
- 1 tablespoon coarse grain mustard
- 1/2 tablespoon honey
- 3 tablespoons cream, low-fat is fine
- 1 sprig parsley, for garnish (optional)
- 1Bring a pan to the boil, add the parsnips, reduce the heat and simmer for 15 minutes or until they are cooked through and tender when prodded with a fork. Drain them really thoroughly.
- 2Melt 1 tablespoon of the butter in a non-stick pan, add the bacon and cook until it starts to brown but is still soft.
- 3Add the chilli, garlic and shallots (or whichever of these you are using), and sauté for 2 minutes, or until the garlic and shallots are softening. Stir in the garam masala (if including), and remove the pan from the heat.
- 4Mash the well-drained parsnips and add the bacon mixture and the lightly beaten egg to the mashed parsnips, stirring until well-combined.
- 5Put the pan back over the heat and add the second tablespoon of butter. Pile the parsnip mixture into the pan so that it forms a single 'cake', and flatten it with a spatula or egg slide.
- 6Cook it for a few minutes.
- 7Carefully loosen the 'cake' and slide it onto a plate.
- 8Invert the plate back over the pan and ease the 'cake' back into the pan to cook the other side.
- 9While the 'cake' is cooking, mix the mustard, honey and cream together in a small saucepan over a low heat, until the mixture begins to form bubbles.
- 10When both sides of the 'cake' are browned, transfer the 'cake' to a serving plate, cut into wedges, garnish with a sprig of parsley and serve with the honey-mustard sauce and a green salad.
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Nutritional Facts for Parsnip and Bacon Cake Served With a Honey-mustard Sauce
Serving Size: 1 (58 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 156.8
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 7.4 g
- Cholesterol 79.6 mg
- Sodium 90.6 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 0.0 g
- Sugars 2.2 g
- Protein 3.2 g
The following items or measurements are not included:
coarse grain mustard