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“This recipe is from my "Irish Cooking" cookbook.”
READY IN:
2hrs 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb fresh parsnip, peeled and cut into 3/4-inch chunks
  • 4 tablespoons butter, divided
  • 14 cup chopped onion
  • 14 cup all-purpose flour
  • 13 cup milk
  • 2 teaspoons chopped fresh chives
  • salt and pepper
  • 34 cup fresh breadcrumb
  • 2 tablespoons vegetable oil

Directions

  1. Pour 1 inch water into medium saucepan. Bring to a boil over high heat; add parsnips. Cover; boil 10 minutes or until parsnips are fork-tender. Drain. Place in large bowl. Coarsely mash with fork; set aside.
  2. heat 2 tablespoons butter in small skillet over medium-high heat until melted and bubbly. Add onion; cook and stir until transparent. Stir in flour with wire whisk; heat until bubbly and lightly browned. Whisk in milk; heat until thickened. Stir flour mixture into mashed parsnips. Stir in chives; season with salt and pepper to taste.
  3. Form parsnip mixture into 4 patties. Spread breadcrumbs on plate. Dip patties in bread crumbs to coat all sides evenly. Press crumbs firmly into patties. Place on waxed paper and refrigerate 2 hours.
  4. Heat remaining 2 tablespoons butter and oil in 12-inch skillet over medium-high heat until butter is melted and bubbly. Add patties; cook about 5 minutes on each side or until browned. Transfer to warm serving dish. Garnish as desired.

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