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Ingredients

• 2 pounds parsnips, peeled and roughly chopped
• 1/4 cup heavy cream
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup dried bread crumbs
• 2 teaspoons Essence, recipe follows
• 1/4 to 1/2 cup vegetable oil, for pan-frying
• 1 large egg, beaten
• Smoked Trout, Apple, and Horseradish Cream, recipe follows

Description

Food Network Invites You To Try This Parsnip Cakes With Smoked Trout, Apple, And Horseradish Cream Recipe From Emeril Lagasse.

Food Network