INGREDIENTS

INSTRUCTIONS

A while back, The Cook and Kitchen Staff prepared an Irish Cookbook for the
members of a family who were interested in their Irish heritage. You can
find some of our past recipes offered here:
http://www.recipe-a-day.com/irish.html just to help you celebrate St.
Patrick's Day this year.
Today's recipe contains a pinch of Mace, an uncommon spice that is imported
from the Islands of the Pacific. Much like nutmeg, the outer shell is
shredded or ground to create mace. If you can't happen to find the more
bitter spice, nutmeg will suffice as a substitution.
If you've never had parsnips, you're in for a fantastic treat. You'll find
parsnips to be a bit denser that carrots, but lighter tasting, with a
flavor that's mildly bitter, yet sweet when cooked. Don't let your guests
mistake them for potato pancakes; they're in for an Irish surprise.
To cook the parsnips, peel, then slice them into even-sized pieces. Boil
the parsnips in a pot of lightly salted water until tender, usually 20 to
30 minutes from the start of the boil.
Thoroughly drain the parsnips and mash them well. Add the flour, mace,
melted butter, and salt and pepper to the mashed parsnips, and mash them
again to combine all the ingredients.
With freshly cleaned hands, form about two- tablespoon size portions into
small flat, round cakes. Dip the cakes into the beaten egg, then into the
bread crumbs, and fry in a large skillet of hot oil until brown on both
sides. Estimate about 3 to 5 minutes frying time on both sides. Serve warm
and wait for the compliments to come your way. Don't worry about leftovers,
there usually isn't a morsel remaining.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 15, 1999, converted by MM_Buster
v2.0l.

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