Friday, February 3, 2012

Parsnip, apple and ginger fritters

We have been slightly inundated with parsnips recently, as during the winter months they have become a permanent fixture in our veggie box. I like them roasted and was also quite happy with a parsnip and ginger soup, but feeling in need of further inspiration I turned to a book I bought a while back, The Painted Garden Cookbook. It's a lovely book, illustrated with watercolours by the author, but somehow I haven't used it as much as I expected I would. These were really nice - the parsnip and ginger combination (again) proved a winner, and the texture was great.

750g parsnips
3 apples, preferably something tart like Cox or Braeburn
1 tsp minced ginger
50g plain flour
1 egg
freshly ground black pepper
olive oil


  1. Set the oven to 200oC and oil a non-stick baking tray. Heat about an inch of water in a pot.
  2. Top and tail and peel the parsnips, quarter them and put them in the boiling water, cover and boil for 3 minutes. Drain and set aside.
  3. Peel and core the apples.
  4. Chop the parsnips and the apples very finely (or dice them in a food processor). Put them in a bowl, and add the flour, egg, salt and pepper.
  5. Shape the mixture into burgers, and place on the baking tray. Drizzle plenty of olive oil over the top of them, and bake for 30 minutes, turning after 15.

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