Crunchy parsnip Patties
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 231.2
- Total Fat: 11.8 g
- Cholesterol: 18.6 mg
- Sodium: 122.2 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 4.4 g
- Protein: 3.9 g
View full nutritional breakdown of Crunchy parsnip Patties calories by ingredient
Introduction
much better for youI have them all the time
very good with breakfast much better for you
I have them all the time
very good with breakfast
Number of Servings: 7
Ingredients
-
4 lg. fresh parsnips peeled, cut into chunks
4 tbsp. butter
1 small onion, chopped
1/2 c flour
1/2 c. milk
4 tbsp chopped fresh chives
1/2tsp.salt
1/2 tsp. black pepper
4 c. fresh bread crumbs( freze any left over bread crumbs
4 tbsp. veg. oil (or oilver oil)
Directions
step1.
Pour 1 inch of water into medium saucepan ( I use more then that it just cooks faster)
Bring to a boil over high heat; add parsnip chunks. Cover; boil until parsnips are fork tender, (that is a must) about 10 minutes. Drain. Place in lg. bowl, coarsely mash with fork, set aside.
step 2
Heat 4 tbsp. butter in small skillet over medium high heat until melted and bubbly. ( I add olive oil 2 tbsp with the butter)
Add onion and cook, stirring , until transparent. Stir in flour; heat until bubbly and lightly browned. wihisk in milk; heat until thickened. ( I will be very thick that is ok) stir onion mixture into mashed parsnips. add chopped chives, salt and black pepper.
step 3
Form parsnip mixture( into as many patties as you want. you can have them thick or thin I like mine thick)
Spread bread crumbs on plate. Put patties in bread crumbs to coat sides evenly. Press crumbs to coat sides evenly. Press crumbs firmly into patties. Place on waxed paper and refrigerate 2 hours (I do mine over night I like it much better)
step 4
Heat remaining butter and oil in 12 inch skilet over medium high heat until butter is melted and bubbly. Add parsnip patties; cook until browned, about 5 minutes on each side
Number of Servings: 7
Recipe submitted by SparkPeople user SILVERBULET22.
Pour 1 inch of water into medium saucepan ( I use more then that it just cooks faster)
Bring to a boil over high heat; add parsnip chunks. Cover; boil until parsnips are fork tender, (that is a must) about 10 minutes. Drain. Place in lg. bowl, coarsely mash with fork, set aside.
step 2
Heat 4 tbsp. butter in small skillet over medium high heat until melted and bubbly. ( I add olive oil 2 tbsp with the butter)
Add onion and cook, stirring , until transparent. Stir in flour; heat until bubbly and lightly browned. wihisk in milk; heat until thickened. ( I will be very thick that is ok) stir onion mixture into mashed parsnips. add chopped chives, salt and black pepper.
step 3
Form parsnip mixture( into as many patties as you want. you can have them thick or thin I like mine thick)
Spread bread crumbs on plate. Put patties in bread crumbs to coat sides evenly. Press crumbs to coat sides evenly. Press crumbs firmly into patties. Place on waxed paper and refrigerate 2 hours (I do mine over night I like it much better)
step 4
Heat remaining butter and oil in 12 inch skilet over medium high heat until butter is melted and bubbly. Add parsnip patties; cook until browned, about 5 minutes on each side
Number of Servings: 7
Recipe submitted by SparkPeople user SILVERBULET22.
