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Parsnip Cakes

These parsnip cakes start with a base of melt in your mouth roasted parsnips and then combines them with spinach and egg to form a crisp yet delicate cake.

Whole30 Parsnips Cakes - Real Plans

When it comes to root vegetables, parsnips are often forgotten, lost somewhere between carrots and potatoes.  These parsnip cakes start with a base of melt in your mouth roasted parsnips and then combines them with spinach and egg to form a crisp yet delicate cake.

Perfect for breakfast, lunch or even an afternoon snack, serve these cakes next to a side salad or roasted broccoli.

Parsnip Cakes

  • 25m
  • 30m
  • 55m

Ingredients

  • 5 parsnips
  • 1 tbsp. extra virgin olive oil
  • 1 1/2 tsp. coarse sea salt
  • 1/4 tsp. fresh ground black pepper
  • 1/2 c spinach, or your choice of greens
  • 1/3 c almond flour
  • 2 eggs
  • 2 tbsp. coconut oil, or bacon fat

Instructions

  1. To roast the parsnips: Preheat oven to 425F.
  2. Cut parsnips into thick slices.
  3. Toss parsnip slices with olive oil, salt, and pepper in a large bowl.
  4. Spread the parsnips into a single layer on two baking sheets.
  5. Roast for 20 minutes, then test for doneness. You should be able to pierce parsnip pieces easily with a fork.
  6. Keep in a sealed container in the fridge overnight, or if roasting same day, let cool at least 10 minutes before using in parsnip cakes.
  7. To make the cakes:
  8. Place 1/2 of the roasted parsnips, spinach, almond flour, eggs, and salt and pepper to taste in the food processor (you will be processing in 2 batches). Remove batter to a bowl and process the other half. Add this batter to the first batch.
  9. Melt 1 T. bacon fat or coconut oil in a large skillet over medium high heat. Scoop heaping spoonfuls of batter into the heated pan and flatten slightly with a spatula. Let cook for about 3 minutes, then flip. The first side should be golden brown.
  10. Add another 1 T. fat before frying each additional batch. Serve parsnip cakes hot.

Nutrition

  • 4
  • 1
  • 233
  • 5g
  • 16g
  • 4g
  • 11g
  • 7g
  • 81mg
  • 4g
  • 521mg

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