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.