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
1 tsp mustard seed
1/2 tsp salt
Combine and fry small pancakes in a small amount of oil.
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.