HARVEST PATTIES
This is a new spin on a traditional Jewish food. They're very sweet and fun to make, making it a great recipe for kids who want to help out in the kitchen. They also make great finger food for parties. Be sure to remove any jewelry before getting started though - you'll be putting your hands into a very sticky mess, and it can get everywhere! Serve hot with apricot preserves, applesauce, maple syrup, or parmesan cheese. If you have a food processor, that will probably work as well, though I prefer the extra-fine result that comes from using a cheese grater. They can also be frozen and reheated.
Provided by Lauren
Categories Carrot Side Dishes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
- Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon.
- After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet.
- Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 21.5 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 21 mg, Sugar 1.9 g
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
PARSNIP LATKES
Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding parsnips to the classic recipe also celebrates the past, when latkes, a side dish, were made with vegetables, cheeses, or fruits.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 dozen
Number Of Ingredients 9
Steps:
- In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until incorporated. Add parsnips and potato, and toss until combined and evenly coated.
- Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
- Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each latke. Lightly tamp down to flatten. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter. Serve immediately with sour cream and applesauce.
PARSNIP LATKES WITH LOX AND HORSERADISH CREME
A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. -Todd Schmeling, Gurnee, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper., In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels., Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.
Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 110mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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 :
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