STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from my "Irish Cooking" cookbook.”
2hrs 45mins

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a