Parsnip Patties

4 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“A great accompaniment to a turkey dinner-you can also use turnip instead of parsnips.” - by Fresh_Car

Ingredients

1 pound parsnips, peeled and chopped
2 tablespoons butter
1/2 small onion, finely chopped
2 tablespoons all-purpose flour, or as needed
1 cup milk
1/2 cup bread crumbs
salt and ground black pepper to taste
2 cups vegetable oil for frying

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

Directions

Place parsnips in a large pot, and fill with enough water to cover. Bring to a boil, and cook until parsnips are tender, about 10 minutes. Drain parsnips and mash with a potato masher. Set aside.
Melt butter in a saucepan over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture forms a thick sauce, about 10 minutes.
Combine the sauce, the mashed parsnips, and the bread crumbs. Season the mixture to taste with salt and pepper; form mixture into patties.
Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Fry patties, turning once, until browned on both sides, about 5 minutes per side. Drain on paper towels; serve hot.

Nutrition

Amount Per Serving (8 total)

Calories
167 cal
8%

Fat
9.5 g
15%

Carbs
18.4 g
6%

Based on a 2,000 calorie diet

Share It

Reviews (4)

Rate This Recipe

Kelly

Sep. 22, 2009

"I'm afraid to look at the nutritional information... I think you undo all the benefits of eating parsnips by deep-frying them in oil... Still, these were heavenly!!! ..." See more"

EvaB

Oct. 8, 2009

"I think that the recipe is a bit high in fat, but then again many recipes are that, and its not the fat that is the worry, its the trans fats! Having said that, you could bake, or griddle fry these in..." See morestead of deep frying. The value is using an under-appreciated vegetable, that most people turn up their noses at. The nutritional information wasn't that bad for the recipe, and was only 1.5 grams higher in fat than the Moroccan Vegetable Soup( with parsnips) and .6 grams higher in total carbs than the same soup. For me its the carbs that make or brake a recipe, being diabetic. "

Julie

Feb. 27, 2012

"The flavor is okay, but the texture was awful - just a soggy mess, with a crispy outer layer. On the second batch I tried adding more flour and bread crumbs, but still the same. And that was frying th..." See moreem for 20 minutes or so. Not gonna make these again. :-\"

More Reviews