Modern Parsnip Cakes

Ingredients

• 2 medium Parsnips (About 1 pound)
• 1 cup Milk
• 0.5 teaspoon Salt
• 4 tablespoons Butter, unsalted
• 1.25 teaspoons Active dry yeast (Half a pint of yeast is excessive, using modern yeast quantities)
• 3 cups All-purpose flour (Approximately, adjust as needed)
• 1 tablespoon Sugar (Optional, for a slightly sweeter cake)

Instructions

1. 1Peel the parsnips and cut them into 1-inch pieces. Boil them in water until they are tender enough to mash, about 15-20 minutes. Drain the parsnips and mash them thoroughly. Press the mashed parsnips through a fine-mesh sieve or colander to remove any fibrous pieces.
2. 2In a large bowl, combine the mashed parsnip, hot milk, salt, melted butter, sugar (if using), and yeast. Mix well. Gradually add enough flour to make a stiff batter. The batter should be thick but still pourable.
3. 3Cover the bowl with a clean cloth and place it in a warm place. Let the batter rise until it has doubled in size, about 2-3 hours.
4. 4Punch down the dough and knead in a little more flour if needed to form a soft dough. Let it rise again for another 1-2 hours.
5. 5Preheat oven to 400°F (200°C). Divide the dough into small portions and shape them into round cakes about 1/4 inch thick. Place the cakes on buttered baking sheets. Let them stand near the preheating oven for a few minutes. Bake for 15-20 minutes, or until golden brown.
6. 6Let the parsnip cakes cool slightly on the baking sheets before serving. They are best served warm.