Parsnip Patties Recipes

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:

• Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
• Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

Steps:

• Place parsnips in a large pot, and fill with enough water to cover. Bring to a boil, and cook until parsnips are tender, about 10 minutes. Drain parsnips and mash with a potato masher. Set aside.
• Melt butter in a saucepan over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture forms a thick sauce, about 10 minutes.
• Combine the sauce, the mashed parsnips, and the bread crumbs. Season the mixture to taste with salt and pepper; form mixture into patties.
• Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Fry patties, turning once, until browned on both sides, about 5 minutes per side. Drain on paper towels; serve hot.

Steps:

• Pour 1 inch water into medium saucepan. Bring to a boil over high heat; add parsnips. Cover; boil 10 minutes or until parsnips are fork-tender. Drain. Place in large bowl. Coarsely mash with fork; set aside.
• heat 2 tablespoons butter in small skillet over medium-high heat until melted and bubbly. Add onion; cook and stir until transparent. Stir in flour with wire whisk; heat until bubbly and lightly browned. Whisk in milk; heat until thickened. Stir flour mixture into mashed parsnips. Stir in chives; season with salt and pepper to taste.
• Form parsnip mixture into 4 patties. Spread breadcrumbs on plate. Dip patties in bread crumbs to coat all sides evenly. Press crumbs firmly into patties. Place on waxed paper and refrigerate 2 hours.
• Heat remaining 2 tablespoons butter and oil in 12-inch skillet over medium-high heat until butter is melted and bubbly. Add patties; cook about 5 minutes on each side or until browned. Transfer to warm serving dish. Garnish as desired.