Half the battle to achieve victory in food fights, I'm realizing, comes from leading by example and chilling out. When I let my defenses down, miracles can happen. (ie: NOT giving in to I just spent all this time preparing something healthy and trying to make it taste good and I will freak out if it's received poorly.) The other day, I experimented with the last of the parsnips. The texture and presentation was feeling good. I was going to enjoy this dish (and publicly express my enjoyment), regardless as to what the family consensus becomes.
Oh my gosh. I'm so excited about lunch! These things are so good, you've gotta try them.
What are they?
"Parsnip Cakes" wasn't going to fly...
Savory Cakes! And you get to put butter and salt on them. See if you can finish yours before all the butter melts.
Adding butter is a big deal around here because we cook with so much of it, an extra dollop seems excessive, so a sliver of butter on top of these foreign cakes was all it took to get forks in everyone's hands.
Jeremy's reaction is always the first test for the kids. His reaction is honest, I'll tell ya that much. Once the kids saw him chowing down and after he gave them the reassuring "take a bite, kids. They're actually really yummy," (my poor taste-testing family must feel like lab rats sometimes), they cautiously gave it a try... And cleaned their plates! Elation!
I used leftover parsnip fries which sped up the preparation process, but if you, for some reason don't have any of those lying around in your fridge *smiley face*, I've included the roasting process for the parsnips below.
This is another Paleo, GAPS-friendly, and gluten-free dish that can be served as breakfast, lunch, or as a hearty snack.
Prep time: 15 minutes, Cook time: 15 minutes, Makes 10-12 cakes
- 5 parsnips, thickly sliced & roasted
- 1 handfull spinach leaves
- 1/3 cup blanched almond flour
- 2-3 cloves garlic, chopped
- 2 eggs
- 1/2 teaspoon Celtic sea salt
- pepper to taste
- 1 pinch cayenne pepper
- 2 tablespoons butter, expeller-pressed coconut oil, or bacon grease for frying
- Place all ingredients in a food processor and process until it's doughy. You might need to turn it off and push the spinach leaves down towards the blades, then turn it back on to get it all to incorporate. Use your hands to form balls and flatten into cakes, about 1/3 inch thick.
- Melt fat of choice in a cast iron skillet on medium-high heat. Cook cakes about 3 minutes on each side, or until browned and crispy. Serve warm with butter, a dollop of creme fråiche, or simply salt & pepper as garnishes.