Parsnip Patties

By Kathryn Washburn Breighner


I am a huge fan of root vegetables. Carrots, parsnips, rutabaga, beets, turnips--all very different and very tasty.  Tonight we had sauteed veal (in garlic, chili powder and olive oil), and parsnip patties. The combination was perfect.

Many people don't know what to do with parsnips so they just don't try them. This is a wonderful recipe that would be great with beef or pork.  And it's easy.

Mix together:
4 c peeled, grated parsnips (about 2 very large ones)
1/2 c sliced green onions
3 T flour
salt and pepper to taste
a dash of cayenne pepper

Lightly beat:
2 eggs

Stir the eggs into the parsnips to evenly coat.  Heat 2-3 T of olive oil in a cast iron skillet or non stick skillet. Put 2 mounded tablespoons of the parsnip batter into the skillet and then flatten slightly with the back of a spatula. Cook 4-5 minutes and then flip the patties.  Cook until each side is evenly browned.

Line a baking sheet with paper towel. Place the patties on the baking sheet and then put into a 300 degree F oven. Continue with another batch of patties adding more olive oil. When the last batch is completed--this recipe will make 8 patties--add them to the baking sheet and bake for 5 minutes.

Serve with a mixture of sour cream and horseradish. We love horseradish and grated our own last fall. I blended 1/2 c sour cream with 2 T of horseradish.