Time 2h20m Yield Makes about 20 Number Of Ingredients 16 Steps:
Heat oven to 160C/140C fan/gas 3. Put the parsnips in a roasting tin with the oil and roast for 1 hr 30 mins. Remove from the oven and cut into chunks. Meanwhile, make the béchamel. Melt the butter in a saucepan over a low heat, then add the flour and whisk. Remove from the heat and add the milk gradually, whisking after each addition until combined. Return to a low heat and cook, stirring, until thick. Stir in the remaining ingredients, except the Gruyère, add 1/2 tsp salt and take off the heat. Add the Gruyère and mix well. Once the parsnips are cool enough to handle, purée in a food processor and set aside. Heat the butter in a pan. Add the shallots and cook for 10 mins or until soft and golden. Tip into a large bowl with the parsnip purée, béchamel and horseradish. Season to taste, cover and cool. When almost cold, spoon into a piping bag and pipe into 3cm-thick lengths onto a baking parchment-lined tray. Freeze for 1 hr until firm but not completely frozen. Remove from the freezer and cut into 5cm lengths. Coat the croquettes in the flour, dip in the egg, roll in the panko breadcrumbs, then place on a parchment-lined tray. Chill until needed. Can be made up to this stage up to 24 hrs in advance. To fry your croquettes, use a deep-fat fryer or half-fill a heavy-based medium saucepan with vegetable oil and heat to 180C. Cook in small batches for 2-3 mins until golden and cooked through. Lift the croquettes from the oil with a slotted spoon and drain on kitchen paper. Put on a warmed plate and cover with foil until ready to serve.
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.
Time 40m Yield 12 croquettes, 6 serving(s) Number Of Ingredients 12 Steps:
“Grate” cooked parsnips in a food processor or potato ricer, but leave small lumps. Don’t make it too smooth. In a large mixing bowl, fold together parsnips, eggs, flour, and all seasonings through sugar. Mix until well blended. Cover and refrigerate for 1 hour, or until very cold. Shape into 3"x1/2" patties. Heat oil (or butter) in skillet on low to medium heat. (Not too high, or the outside will brown too quickly, and the egg in the middle will not cook.) Cook croquettes approximately 8 minutes on each side. Turn carefully to prevent croquettes from falling apart. When both sides are golden brown and center is firm, remove from heat. Enjoy as a side dish. Or, place in casserole dish and cover with your favorite cream sauce leaving the tops exposed. Cook in 350 degree oven until sauce is bubbly. Sprinkle mozarella cheese on top of each croquette and continue to cook until cheese is melted and slightly brown. Serve as a vegetarian main dish.
Time 1h Yield 6 serving(s) Number Of Ingredients 9 Steps:
Process parsnips in food processor until mixture is pureed but still has small lumps. Place parsnips in a mixing bowl and add Eggs, Flour,Parsley, Salt, Pepper, Mace& Jalepeno. Mix until well blended. Cover and put in refrigerator for 1 hour or until very cold. Shape mixture into patties 3" x 1/2" thick. Put 4 tbsp butter (or oil), into a skillet, heat. Cook croquettes apprx 8 min each side until then are well browned. Be gentle whrn you turn them. Keep warm until you serve them.
