 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
This recipe is from my Irish Cooking cookbook. Ingredients:
1 lb fresh parsnip, peeled and cut into 3/4-inch chunks |
4 tablespoons butter, divided |
1/4 cup chopped onion |
1/4 cup all-purpose flour |
1/3 cup milk |
2 teaspoons chopped fresh chives |
salt and pepper |
3/4 cup fresh breadcrumb |
2 tablespoons vegetable oil |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
|
|