Crunchy Parsnip Patties

By Addie

“If young, tender parsnips weren't available, Grandma used carrots instead.”

Ingredients

• 1 pound fresh parsnips, peeled, cut into 3/4-inch chunks
• 4 tablespoons butter, divided
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 1/3 cup milk
• 2 teaspoons chopped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup fresh bread crumbs
• 2 tablespoons vegetable oil

Preparation

Step 1

Pour 1 inch of water into medium saucepan. Bring to a boil over high heat; add parsnip chunks. Cover; boil until parsnips are fork-tender, about 10 minutes. 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 and cook, stirring, until transparent. Stir in flour; heat until bubbly and lightly browned. Whisk in milk; heat until thickened. Stir onion mixture into mashed parsnips. Add chopped chives, salt and black pepper.


Form parsnip mixture into 4 patties. Spread bread crumbs on plate. Dip patties in bread crumbs to coat sides evenly. Press crumbs firmly into patties. Place on waxed paper and refrigerate 2 hours.


Heat remaining butter and oil in 12-inch skillet over medium-high heat until butter is melted and bubbly. Add parsnip patties; cook until browned, about 5 minutes on each side.
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Grandma's Secret Trick:

Thanks to Grandma, we were the only kids on the block who had ever tasted parsnips. This underused but versatile vegetable was a staple every autumn in Grandma's kitchen. Pleasantly sweet, parsnips found their way into Grandma's soups and stews and could be baked, boiled, steamed or sautéed. Grandma's secret was to buy only small to medium parsnips and avoid any that were limp, shriveled or spotted.