Potato & Parsnip Cakes with Goat Cheese Cream and Caramelized Red Onions


For the caramelized red onion mixture:
2 bay leaves
1 tsp dried thyme ( or 2 tsp fresh)
2 medium red onions, finely chopped
2 tbsp red wine vinegar
1 tsp sugar
1/3 cup red wine

For the goat cheese cream:
4 oz goat cheese ( used herbed goat cheese if you can. You could also use blue cheese or ricotta cheese if you’d like)
2-3 tbsp heavy cream or half and half

For the potato cakes:
1 large russet potato, peeled and grated
1 large or 2 medium parsnips, peeled and grated
Juice from 1 lemon
1 serrano chilli, finely chopped
2 eggs
1/4 cup flour
1 tbsp parsley, finely chopped
salt and pepper
oil for frying

Caramelized red onions:
This is a great condiment that can go alongside cheese and crackers, on burgers, sandwiches, salads, etc., plus you can make it ahead of time and it will keep well. I love to serve it with toasted baguette .

Sautee the finely chopped onions over low heat and sweat them in oil until they turn translucent. Add a the red wine vinegar, bay leaves, thyme, a few coarse grinds of black pepper, sugar, and red wine. Let it cook until most of the moisture has evaporated. Taste from time to time, and adjust seasonings as needed. When done, the onions will be a rich burgundy color and mostly soft, but still retain a slight crunch. Set aside.

Goat cheese mixture:
Make your goat cheese cream by stirring the goat cheese in a bowl with a small fork, then add, a little at a time, enough half and half to give it the consistency of sour cream. Set aside.

Potato & Parsnip Cakes:

Rinse the grated potatoes with water until the water is mostly clear. Toss with the lemon juice (to prevent browning), and using a tea towel or cheesecloth, wring out until most of the water is gone. Wipe out your bowl and add the potato back in.

Add in the grated parnisps, Serrano, salt & pepper to taste, eggs, flour, parsley, and mix to combine.

Heat 4 tbsp oil in a raised-sided pan over medium heat. Ladle in your mixture onto the pan so that it is about 1/2″ thick, patting the mixture down a bit with a fork or a spoon to make an even circle. Cook one side for about 1 1/2 minutes, until medium golden brown. Flip, and cook for another 1 1/2 minutes, then put on a plate lined with a paper towel to drain.

Plate and serve with the goat cheese cream and caramelized red onion.

Adapted from a recipe I saw on Food TV.


One thought on “Potato & Parsnip Cakes with Goat Cheese Cream and Caramelized Red Onions

  1. very delicious- i subbed sweet potatoes for the russet and chili pepper flakes for the serrano chili because that’s what I had on hand. thank you!


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