Parsnip Patties Food
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 PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
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.
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
INDIAN VEGETABLE PATTIES
Provided by Geetha Subramanian
Categories Vegetable Vegetarian Low Cal Low Sodium Pan-Fry Bon Appétit Michigan
Yield MAKES ABOUT 12
Number Of Ingredients 16
Steps:
- Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour.
- Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side. Serve with yogurt and chutney.
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