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Parsnip Fritters

Wash and scrub parsnips. Cover with boiling water and cook until tender. Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a coarse sieve. Season with salt and pepper, moisten with a little cream and butter. Flour the hands and shape mixture in small, flat, oval cakes. Dredge them with flour and sauté a golden brown in melted butter, turning them as griddle cakes. Serve very hot.