These little patties are savory and slightly sweet. The walnuts and breadcrumbs make them toothsome and hearty. My Tomato and Fruit Ketchup is a great accompaniment.
Parsnip Patties (Adapted from The New Laurel's Kitchen)
4 cups raw parsnips, peeled and cut into chunks
1 large shallot, minced
1 tbsp. butter
1 tsp. dried tarragon
1 egg, lightly beaten (Laurel's Kitchen called for two, but one was plenty for me)
1 tsp. salt
1/2 cup chopped walnuts
2 cups fresh, whole grain bread crumbs (four slices pulsed in a food processor)
Preheat oven to 350 degrees.
Steam the parsnips until tender, mash or put through a potato ricer. (The ricer removes any stringy bits.) Saute the shallot in the butter. Add the tarragon to the butter and shallots after the shallots are translucent. Mix the parsnips, shallot mixture, egg, salt and walnuts. Form into 1/4 cup patties and flatten lightly. Coat in the bread crumbs. (I find it is easiest to place the scoop of parsnips in the prepared crumbs then scoop the bread crumbs around the patty to coat.) Place coated patties on greased cookie sheet. Bake in the preheated oven for about 20 minutes, turning after 10 minutes. Makes 8 patties.