I always grow parsnips in my garden and discovered this quick and delicious way to enjoy them. My wife and I enjoy cooking and we always turn to the recipe first in Country.
- 3 cups shredded peeled parsnips (about 1 pound)
- 1 egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup honey, warmed
- 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. Yield: 6 servings.
Originally published as Parsnip Patties in Country Extra November 1995, p49
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Reviewed Aug. 6, 2012
"Tastes like hashbrowns!! I couldn't believe how my kids and husband loved this. We couldn't get enough. Very good with ketchup."