Home › Left-Over Vegetables › Parsnip Cakes

Parsnip Cakes

Use left-over boiled, buttered parsnips for making these cakes. Mash and season with salt and pepper, make into flat, round cakes, dip in flour, and sauté in hot melted beef-dripping or butter.

Use just enough fat to keep the cakes from sticking to the pan, as they must not be greasy. Green-Pea or Lima-Bean Soup Cook any left-over peas or Lima beans with a little cold water until soft. Strain, and for every cup of the purée use two cups of white sauce No. 1 (see page 67). Combine mixtures, thinning with hot milk if necessary. Serve with croutons (see page 149). Dried Lima beans may be used.