Total Time: 20
Yield: 10 servings
- 10 medium-size parsnips (about 2 pounds), washed and peeled
- 6 tablespoons unsalted butter
- Kosher or sea salt
- Freshly ground black pepper
- Vegetable oil
- 1 cup (approx.) flour
Instructions:Bring a large pot of salted water to boil. Add parsnips and boil 30-40 minutes or until softened. Drain.
When cool enough to handle but still warm, mash parsnips with butter. Season to taste with salt and pepper.
Form parsnips into round patties, each 11/2 inches wide by 1/2 inch thick. Refrigerate 20 minutes.
In a medium-size frying pan over medium-high heat, add oil to coat pan generously. Dredge parsnips in flour and fry to a golden-brown on both sides.
Remove to a plate lined with a paper towel, and season to taste with salt while still hot. Serve immediately.