This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

Parsnip Croquettes Recipe

A good accompaniment to robust game dishes or Sunday roast.

If you enjoy cooking take a minute to look at - learn how to make top-class dishes from beginners upwards.

Key Features

  • Suitable for Vegetarians


For 6 people:

900g/2 lbs Parsnips, peeled and with any hard core removed - cut into pieces

- 225g/8 oz Potato (floury-type), peeled and cut into pieces the same side as the parsnips

- 1 teaspoon (5ml) Salt

- 60g/2 oz Butter

- plenty of freshly-ground Black Pepper

- 1 scant teaspoon (3ml) freshly-grated Nutmeg

- Dried Breadcrumbs

- 2 Eggs, beaten with a little salt

- Oil for deep frying or oil and butter


- Bring a large pan of water to the boil and add the parsnip and potato pieces.

- Simmer them for about 20 minutes or until they're tender.

- Drain the vegetables and pass through a mouli-légume - or mash carefully to remove all lumps.

- Mix in the butter, salt, pepper and nutmeg.

- Allow to cool until they"re cool enough to handle then shape them into croquettes a little bigger than a cork.

- Dip each in the egg wash, then roll them in the breadcrumbs until they are fully covered.

- Deep-fry at 200°C/400°F until they're golden brown or shallow fry in a mixture of oil and butter.


Reviews / Comments

Not yet reviewed

Be the first to add a review