PARSNIP PATTIES
I always grow parsnips in my garden and discovered this quick and delicious way to enjoy them. My wife and I enjoy cooking and we always turn to the recipe first in Country.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
PARSNIP PATTIES
A great accompaniment to a turkey dinner-you can also use turnip instead of parsnips.
Provided by Fresh_Car
Categories Side Dish Vegetables
Time 45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 18.4 g, Cholesterol 10.1 mg, Fat 9.5 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 88.3 mg, Sugar 4.8 g
ZUCCHINI, CARROT, AND PARSNIP PATTIES WITH LEMON YOGURT SAUCE RECIPE - (4.6/5)
Provided by á-4084
Number Of Ingredients 19
Steps:
- In a small bowl whisk the sauce ingredients, including ¼ teaspoon salt and ¼ teaspoon pepper. In a large nonstick skillet over medium-high heat, warm 2 tablespoons oil. Add the onion and garlic and cook until it barely starts to brown, 4 to 5 minutes, stirring frequently. Stir in the zucchini, carrots, and parsnip and cook until crisp-tender, 5 to 6 minutes, stirring frequently. Transfer to a bowl and let cool for 10 minutes. Stir in the eggs, cheese, ¼ cup flour, chives, ¾ teaspoon salt, and ¼ teaspoon pepper. If the mixture seems too loose, add another 1 to 2 tablespoons flour. Prepare the grill for direct cooking over medium heat (about 400°F), and preheat a grill-proof griddle for about 10 minutes. Warm 3 tablespoons oil on the griddle. Working in batches, ladle ¼ cup of the zucchini mixture for each patty onto the griddle, flattening each gently with the back of a spoon into 3-inch diameter patties. Cook over direct medium heat, with the lid closed, until the patties are browned, about 4 minutes, carefully turning once. Repeat with the remaining zucchini mixture, adding 1 to 2 tablespoons oil to the griddle for each batch. Serve the patties warm with the sauce.
PARSNIP PATTIES
These parsnip patties are really tasty, the sweetness and intense flavor really come through in this recipe. and a nice change from potato patties. The recipe may be doubled if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 21m
Yield 4 patties
Number Of Ingredients 13
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.
PARSNIP PATTIES
Make and share this Parsnip Patties recipe from Food.com.
Provided by SouthernBell2627
Categories Vegetable
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 372.8, Fat 20.6, SaturatedFat 8.9, Cholesterol 33.4, Sodium 271.5, Carbohydrate 42.9, Fiber 6.9, Sugar 7.2, Protein 5.8
PARSNIP PATTIES
Steps:
- 1. In a bowl, combine parsnips, egg, flour and salt. Drop batter by 1/2 cupffuls onto a lightly greased griddle. Fry over medium heat for 4-5 minutes per side or until parsnipd are tender. Serve with honey. Makes 6 servings.
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