• 4 medium parsnips (1 pound)
  • 2 tablespoons butter
  • 1 teaspoon salt
  • Dash pepper
  • 2 tablespoons milk
  • 3 tablespoons flour
  • 2 tablespoons drippings
  • Directions

    Wash parsnips and cook in a little water until tender, about 30 minutes. Cool and peel; remove center core if tough and woody. Mash thoroughly or force through chopper or ricer into a bowl. Add butter, salt, pepper and milk. Shape into 8 cakes, dip in flour and brown slowly in hot drippings in a heavy skillet.

    Serves 4

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