Parsnips have a good helping of fiber, Vitamin C, potassium, magnesium and folic acid.
1 lb parsnips, peeled and cut into chunks
4 Tbl non-dairy butter
1/4 cup onion, chopped
1/4 cup flour
1/3 cup dairy-free milk
2 tsp chopped fresh chives
salt and pepper
3/4 cup fresh bread crumbs
2 Tbl oil
Directions: Cover the parsnips with water and bring water to a boil. Cover and cook 10 minutes until they are fork tender. Coarsely mash the parsnips. Melt 2 Tbl butter in a small skillet over medium heat. Add onion; cook until translucent. Whisk in flour until bubbly and light brown. Whisk in dairy-free milk until thickened. Stir flour mixture into mashed parsnips. Stir in chives and season with salt and pepper. Form into patties. Dip into breadcrumbs so all sides are coated evenly and chill for 2 hours. Cook over medium heat in the 2 Tbl butter for about 5 minutes for each side or until browned.
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