| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 4 |
c |
Parsnips; peel, cut in chunks |
| 1 |
|
Onion; minced |
| 1 |
tb |
Oil |
| 1 |
ts |
Dried tarragon |
| 2 |
|
Eggs; beaten slightly |
| 1 |
ts |
Salt |
| 1/2 |
c |
Walnuts; finely chopped |
| 2 |
c |
Bread crumbs; whole grain |
INSTRUCTIONS
Steam parsnips until tender - 10 or 15 minutes. While parsnips are cooking,
saute onion in oil. Add tarragon.
Mash parsnips with potato masher (a few lumps are okay). Stir onion into
mashed parsnips with egg, salt, and walnuts.
Preheat oven to 350 F. Form parsnip mixture into patties, using about 1/3
cup for each. Spread half the bread crumbs on a greased baking sheet and
place patties on crumbs. Press remaining crumbs on top. Bake for 20
minutes. Makes 12 patties.
NOTES : Don't leave out the walnuts. Serve along with broccoli, grean
beans, or kale, with some applesauce.
Recipe by: Laurel Robertson, "The New Laurel's Kitchen"
Posted to EAT-L Digest by Karen Sonnessa <ksonness@SUFFOLK.LIB.NY.US> on
Mar 12, 1998
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