I was supposed to receive 5 lbs. of parsnips but they must have multiplied in transit because the final amount has left me overwhelmed in the parsnip department and scrambling for tasty parsnip-incorporating recipes. Parsnips are interesting little root vegetables. They were ousted by the carrot at some point but medieval doctors used to prescribe parsnip for toothache, stomachache, impotence and dysentery. They contain cartenoids and vitamin C, calcium and potassium and are rich in fiber. My source of this modest info being of course Nourishing Traditions, pg. 393. So we've had them diced and fried in butter, in various casseroles, pot pies and stews and our favorite way: made into Parsnip Patties and drizzled with honey. Their appearance kind of reminds me of hash brown patties/potato pancakes only I don't think you'd want to put ketchup on these. Honey is much better. We've done breakfast for dinner and had fried eggs and Parsnip Patties a few times and I'm sure we'll do it again before the Mother Lode of parsnips runs out!!! :)
Parsnip Patties
3 c. shredded peeled parsnips
1 egg, lightly beaten
1/2 c. flour
1/2 tsp. salt
1/2 c. honey
Combine all ingredients except honey into batter. Drop by 1/2 cupfuls onto lightly greased hot griddle. Fry over medium heat 4-5 minutes per side until veggies tender. Serve with honey.
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2 comments:
This too...
This sounds awesome! I feel like I need to take a "Veggies 101" class to learn about all those ousted veggies I'm missing out on just because I don't understand what they are and how to cook and eat them. I've heard of Nourishing Traditions before and I just happen to be going to Borders today so I'll have to look for it.
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