Ingredients: • 1 pound parsnips, peeled and sliced • 2 tablespoons all-purpose flour • 2 tablespoons butter, melted • Pinch of mace • 1/4 teaspoon salt • 1/4 teaspoon pepper • flour, for dredging • Egg wash • 1/2 cup breadcrumbs • Vegetable oil, for frying

Directions: I've always loved potato cakes, so when I was served parsnips cakes at a friend's country kitchen in Cork I wondered why I hadn't thought of this delicious idea before. In a saucepan, cook the parsnips in boiling salted water until tender, 12 to 15 minutes. Remove from heat and allow to rest for 5 minutes to absorb stock. Drain and mash. Add the flour, melted butter, mace, salt, and pepper to the parsnips and blend well. Shape mixture into 4 evenly sized cakes. Lightly dredge in flour, pass through egg wash, then bread crumbs. In a large fry pan over medium high heat, heat the oil. When hot, cook cakes on each side until golden brown, 3 to 5 minutes. Serve immediately, or transfer to a baking sheet and keep warm in a preheated 300°F oven for 4 to 5 minutes longer. Serves 4.