30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cattail Root Cakes With Maple Drizzle
A sophisticated dish featuring the delicate flavor of cattail root and parsnip, complemented by a complex glaze of smoked maple syrup and bourbon.
Total Time
90
Yield
4
Calories
350 cal
Difficulty
Hard
Cuisine
Fusion
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What You'll Need
Equipment:
Medium Bowl, Grater, Fine-Mesh Sieve, Cheesecloth, Large Skillet, Spatula, Paper Towels, Small Saucepan •
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Instructions
Grate the Cattail Roots and Parsnip and place in a fine-mesh sieve lined with cheesecloth. Press gently to remove excess moisture.
In a medium bowl, combine the drained Cattail Roots and Parsnip with all Binder ingredients. Mix gently until just combined.
Add all Seasoning ingredients to the batter and mix thoroughly.
Heat Clarified Butter in a large skillet over medium-low heat.
Drop spoonfuls of the cattail root batter into the hot butter, flattening slightly to form cakes.
Fry for 5-6 minutes per side, or until golden brown and crispy.
Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess butter.
To make the Smoked Maple-Bourbon Glaze, combine Smoked Maple Syrup, Bourbon, and Lemon Juice in a small saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes, or until slightly thickened.
Drizzle with Smoked Maple-Bourbon Glaze and serve immediately.
