Parsnip Cakes with Smoked Trout, Apple, and Horseradish Cream Recipe

Name: Parsnip Cakes with Smoked Trout, Apple, and Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds parsnips, peeled and roughly chopped; 1/4 cup heavy cream; 3 tablespoons unsalted butter; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup dried bread crumbs; 2 teaspoons Essence, recipe follows; 1/4 to 1/2 cup vegetable oil, for pan-frying; 1 large egg, beaten; Smoked Trout, Apple, and Horseradish Cream, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 1 cup sour cream; 1/4 cup prepared horseradish; 1/2 teaspoon minced garlic; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 2 tablespoons finely chopped green onions; 1 tablespoon finely chopped fresh parsley; 1/4 teaspoon salt; Pinch cayenne; 1 Gala apple, cored, and finely chopped; 8 ounces smoked trout, bones and skin removed, and coarsely flaked

Servings: persons

2 pounds parsnips, peeled and roughly chopped
1/4 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup dried bread crumbs
2 teaspoons Essence, recipe follows
1/4 to 1/2 cup vegetable oil, for pan-frying
1 large egg, beaten
Smoked Trout, Apple, and Horseradish Cream, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 cup sour cream
1/4 cup prepared horseradish
1/2 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons finely chopped green onions
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
Pinch cayenne
1 Gala apple, cored, and finely chopped
8 ounces smoked trout, bones and skin removed, and coarsely flaked

1
["Place the parsnips in a pot, with enough water to cover by 1-inch.", "Bring to a boil and cook until tender, about 20 minutes.", "Drain and transfer to a large bowl.", "Mash with a potato masher with the cream, butter, salt, and pepper.", "Let sit until cool enough to handle.", "Form into small cakes, about 3 inches in diameter and 1-inch high.", "In a shallow bowl, combine the breadcrumbs with the Essence.", "Heat 1/4 cup of oil in a large skillet over medium-high heat.", "Brush the cakes on both sides with the beaten egg and dip into the breadcrumbs.", "In batches, pan-fry the cakes in the hot oil until golden brown on both sides, adding more oil as needed.", "Remove from the pan and serve immediately with the Smoked Trout, Apple and Horseradish Cream.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

474

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2 pounds parsnips, peeled and roughly chopped, 1/4 cup heavy cream, 3 tablespoons unsalted butter, 1/2 teaspoon salt, and more.

Yes, Parsnip Cakes with Smoked Trout, Apple, and Horseradish Cream falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Parsnip Cakes with Smoked Trout, Apple, and Horseradish Cream

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