Sunday, May 9, 2010

Parsnip Cakes with Horseradish Remoulade

Sometimes a combination of flavors both suprise and delight and this recipes falls into this category.

4 cups grated parsnip
4 leeks, cut into thin rings then washed
4 eggs
1 tsp mustard seed
1/2 tsp salt
ground pepper

Combine and fry small pancakes in a small amount of oil.

Horseradish Remoulade

1/2 cup veganaise or mayonaise
1 tsp horseradish, fresh or prepared (the kind in a jar) or to taste
2 Tbls parsley
1 Tbls catsup

Combine in a blender.

Serve the parsnip cakes with a dollop of the sauce.
We served these this week-end with a pea shoot and kumquat salad.