Way back in 1938, we ran a story by Louise Crathern Russell called “40 Tested Harvest Recipes.” It was all about great local ingredients, fresh from the ground and simply prepared. We’re crazy for root vegetables, especially parsnips. Seven decades later, this recipe still has a place at our harvest table.
Yield:
10 servingsIngredients
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.
