desperance (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
desperance) wrote2008-11-29 07:00 pm
desperance) wrote2008-11-29 07:00 pm
Parsnip fritters
Really, nothing could be simpler.
Peel your parsnips, cut them into chunks and boil same 'til done: on the order of twenty minutes, tho' it might be less.
Add salt and pepper, and mash same. Then stir in a finely chopped onion, a tablespoon of flour and an egg. Beat all together.
With floury hands, mould the puree into flattish cakes (it will be sticky: more flour! more flour!) and fry in hot lard (or oil, but I think it's crispier in lard) until crispy on one side; turn over, and crisp on the other.
I ate these last night with oxtail stew, and they were yummy. You could add spices, other vegetables, herbs. Whatever goes well with that sweet rootiness of parsnip.
Peel your parsnips, cut them into chunks and boil same 'til done: on the order of twenty minutes, tho' it might be less.
Add salt and pepper, and mash same. Then stir in a finely chopped onion, a tablespoon of flour and an egg. Beat all together.
With floury hands, mould the puree into flattish cakes (it will be sticky: more flour! more flour!) and fry in hot lard (or oil, but I think it's crispier in lard) until crispy on one side; turn over, and crisp on the other.
I ate these last night with oxtail stew, and they were yummy. You could add spices, other vegetables, herbs. Whatever goes well with that sweet rootiness of parsnip.