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Parsnip Cakes With Smoked Trout, Apple, And Horseradish Cream

  • Yield: 8 cakes, 4 servings


  • 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
  • 1/4 to 1/2 cup vegetable oil, for pan-frying
  • 1 large egg, beaten
  • Smoked Trout, Apple, and Horseradish Cream


  • Place the parsnips in a pot, with enough water to cover by 1-inch. Bring to a boil and cook until tender, about 20 minutes.
  • Drain and transfer to a large bowl. Mash with a potato masher with the cream, butter, salt, and pepper. Let sit until cool enough to handle. Form into small cakes, about 3 inches in diameter and 1-inch high.
  • In a shallow bowl, combine the breadcrumbs with the Essence. Heat 1/4 cup of oil in a large skillet over medium-high heat.
  • Brush the cakes on both sides with the beaten egg and dip into the breadcrumbs. In batches, pan-fry the cakes in the hot oil until golden brown on both sides, adding more oil as needed.
  • Remove from the pan and serve immediately with the Smoked Trout, Apple and Horseradish Cream.