Serves 3 as a side
3 peeled parsnips
4 tablespoons butter, or more to taste (I used salted Kerrygold)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
Using a vegetable peeler, shred the parsnips until the core is reached. Melt butter in a pan on medium-high heat, then add seasonings. Toss parsnip shreds into pan, and stir and turn frequently with a spaghetti serving utensil (they are still good for something after all!). While stirring, parsnips will cook, beginning to brown and clump. Use a spatula to shape the clumps into three hashbrown "cakes" about the size of the palm of your hand. Continue turning another couple of minutes, until golden brown and slightly crispy on the outside. Serve immediately.
Serving suggestion: With scrambled or boiled and mashed eggs.
09/01/2010: By the way, adding this note ex post facto to say that I just saw this potato/parsnip hashbrowns recipe on the BBC food site indicating that you can freeze homemade hashbrowns! I will definitely try this with my own parsnip hashbrowns recipe. -AO