Recipe courtesy of Mary Sue Milliken and Susan Feniger

Parsnip Cakes with Crispy Bacon

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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1/2 pound slab bacon, cut into 1/4 inch cubes

1 pound parsnips, peeled and chopped

2 to 4 tablespoons unsalted butter

Salt and freshly ground black pepper

Flour, for coating

1 egg, beaten

Fresh bread crumbs, for coating

1 tablespoon olive oil


  1. Fry bacon until crisp, drain on paper towels, and reserve.
  2. Place the parsnips in a saucepan of salted boiling water, and cook until soft. Drain parsnips, mash with 2 tablespoons of butter and season with salt and pepper. Add diced bacon. Wet your hands and shape the mixture into 6 cakes. Dip each cake into the flour, then the egg, then the bread crumbs to coat.
  3. Heat the oil and remaining 2 tablespoons butter (or reserved bacon fat) in a large skillet. Fry the cakes until golden, 2 to 3 minutes per side.
  4. Serve cakes immediately, sprinkled with crispy bacon.
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