Parsnip Croquettes Recipes

Steps:

• Process parsnips in food processor until mixture is pureed but still has small lumps.
• Place parsnips in a mixing bowl and add Eggs, Flour,Parsley, Salt, Pepper, Mace& Jalepeno.
• Mix until well blended.
• Cover and put in refrigerator for 1 hour or until very cold.
• Shape mixture into patties 3" x 1/2" thick.
• Put 4 tbsp butter (or oil), into a skillet, heat.
• Cook croquettes apprx 8 min each side until then are well browned.
• Be gentle whrn you turn them.
• Keep warm until you serve them.

Steps:

• In a bowl, combine parsnips, egg, flour and salt. Drop batter by 1/2 cupfuls onto a lightly greased hot griddle. Fry over medium heat for 4-5 minutes per side or until vegetables are tender. Serve with honey.

Steps:

• In a medium bowl, beat the egg.
• Stir in milk.
• Add in the flour; mix until well combined.
• Add in the grated parsnips, red bell pepper, onion, the garlic and the dried dill (if using).
• Season with salt and pepper (or cayenne pepper).
• Form into 4 patties.
• In a skillet, fry the patties over med-low heat, until golden brown on the outside, and cooked through.

Steps:

• "Grate" cooked parsnips in a food processor or potato ricer, but leave small lumps. Don't make it too smooth.
• In a large mixing bowl, fold together parsnips, eggs, flour, and all seasonings through sugar. Mix until well blended. Cover and refrigerate for 1 hour, or until very cold.
• Shape into 3"x1/2" patties.
• Heat oil (or butter) in skillet on low to medium heat. (Not too high, or the outside will brown too quickly, and the egg in the middle will not cook.) Cook croquettes approximately 8 minutes on each side. Turn carefully to prevent croquettes from falling apart. When both sides are golden brown and center is firm, remove from heat.
• Enjoy as a side dish.
• Or, place in casserole dish and cover with your favorite cream sauce leaving the tops exposed. Cook in 350 degree oven until sauce is bubbly. Sprinkle mozarella cheese on top of each croquette and continue to cook until cheese is melted and slightly brown. Serve as a vegetarian main dish.

Steps:

• Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
• Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
• Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.