Crispy Parmesan parsnip cake
Preparation : 15 min
Cooking : 12 min
Total time : 27 min Rest : 0 min
4 people
50 g of grated Parmesan
30 g of breadcrumbs or panko
100 g of plain flour
5 leaves of sage leaves
2 large parsnips, peeled
3 tbsp of vegetable or coco oil
1 pinch of sea salt
1 pinch of freshly ground black pepper
Associated products
RECIPE STEPS
1
Combine the Parmesan, breadcrumbs, flour and sage in a bowl and season.
- 50 g of grated Parmesan
- 30 g of breadcrumbs or panko
- 100 g of plain flour
- 5 leaves of sage leaves
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
2
Spiralize the thick ends of the parsnips using the SPAGHETTI cone. Cut into shorter lengths.
- 2 large parsnips, peeled
3
Bring a large pot of salted water to the boil. Simmer the spiralized parsnips for 2 minutes. Immediately drain.
Toss in the Parmesan mixture to coat. Place on a baking tray lined with baking paper.
4
Heat the oil in a large frying pan over medium heat.
Put the spiralized parsnips into the pan in an even layer, and gently press to compact.
Cook each side for 5 minutes until golden. You can also make individual cakes.
- 3 tbsp of vegetable or coco oil
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