Spiced Parsnip Croquettes

Parsnips are a sweet-flavoured root veg that can’t be beaten this time of year. Historically, parsnips were used to sweeten dishes where sugar was not widely available and so were used a great deal more in cooking. When roasted, parsnips can be deliciously sweet and a great complement to any Sunday roast. A little tip is to pick parsnips that have already faced a frost as this adds to their sweetness. Try to pick firm, dry parsnips that are not too big as the bigger they are the more woody the core tends to be. They can be stored in a fridge for 2-3 weeks provided they are covered. A parsnip that is no longer at its best will tend to look withered and wrinkled and turns slightly soft.

  • Peel and chop 1kg parsnips and transfer to a roasting pan.
  • Add 100g diced unsalted butter, 75ml olive oil, 1 tsp chilli flakes, 1 tsp grated nutmeg, 2 tbsp demerara sugar and salt and pepper.
  • Roast in preheated oven at 200°C for 15 minutes until soft and allow to cool.
  • Peel and chop 400g potatoes and boil in salted water until soft.
  • Strain the liquid and allow to cool.
  • Transfer the parsnips and potato to a mixing bowl.
  • Add 3 egg yolks, 150g grated Gruyère cheese, 2 tbsp chopped spring onion and mix thoroughly.
  • Place the mixture in a piping bag and pipe finger-size pieces onto greaseproof paper.
  • Refrigerate to firm up.
  • Roll the fingers in flour, egg and seasoned breadcrums.
  • Deep fry at 180°C until golden or bake in the oven.





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