Tuesday, 28 January 2014

Parsnip Croquettes

There is no recipe for these, they are a result of a clear out before I went to do the shopping.
I peeled and chopped 3 sad looking parsnips, put them in a pot, covered in milk with plenty of salt and pepper, boiled until soft. Drained well and mashed. Left to go cold.
The last 6 slices of bread in the press where blitzes with the stick blender and put on a baking tray in the oven to crisp up.
When the parsnip was cold it was rolled into 6 pieces. Rolled in a little well seasoned flour. Take the last egg from the basket and beat into a bowl, coat the parsnip and then roll in the bread crumbs.
Bake for 15 minutes until hot through and golden.
Crunchy on the outside, soft and sweet on the inside.
A perfect way to use up the last bit in the fridge.


  1. Dear cookie
    Yum - great way to use parsnips! On Food and Drink last night, Michel Roux Jr made chicken and potato croquettes - you're obviously right on the pulse of fashionable food!
    Best wishes

  2. Hi Ellie
    I have never watched Food and Drink, but it great to be fashionable without even known.
    Have a good weekend.