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.
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1 each: 186 calories, 1g fat (0 saturated fat), 35mg cholesterol, 215mg sodium, 43g carbohydrate (26g sugars, 4g fiber), 3g protein.
Originally published as Parsnip Patties in Country Extra November 1995