Friday, April 27, 2012

How I Got My Family to ENJOY Parsnips (and Spinach!) ~ Savory Cakes ~ A Recipe

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 downmiracles 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.

Savory Cakes
Prep time: 15 minutes, Cook time: 15 minutes, Makes 10-12 cakes
**If your parsnips are raw, bake in 400º oven for 20 minutes, allow to cool slightly, then proceed with recipe.**
  1. 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.
  2. 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.


  1. Are parsnips GAPS legal? I thought they were banned with potatoes?
    I'm going to be upset if I've been missing out for no good reason... ;0)

  2. I bet you could use this theory with lots of veggies. Going to try my own combo for lunch.

  3. According to my GAPS app on the iPhone, it's legal. :)

  4. I made parsnip patties once and they were awesome. These sound even better! Here in Costa Rica, we do not have parsnips, or turnips, or kale, or collards. I miss them all!

  5. i made the parsnip cakes that you linked to last week and they were sooooo good! i want more parsnips so i can make more! i will have to add spinach in too now.

    my recent post: introducing...

  6. I've decided that coming up with a snazzy name for strange new foods is key for encouraging acceptance for my kids!

  7. Yum Can't believe I haven't tried these yet. Gunna have to this week. :)


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