Parsnip Patties

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READY IN: 2hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb fresh parsnip, peeled and cut into 3/4-inch chunks
  • 4
    tablespoons butter, divided
  • 14
    cup chopped onion
  • 13
    cup milk
  • 2
    teaspoons chopped fresh chives
  • salt and pepper
  • 34
    cup fresh breadcrumb
  • 2
    tablespoons vegetable oil
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DIRECTIONS

  • 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.
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