Name: Parsnip croquettes
Prep time: 35 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Yield: Makes about 20
Cuisine: French
Ingredients: 350g parsnips peeled and left whole; 2 tsp olive oil; 25g unsalted butter; 2 shallots finely chopped; 25g creamed horseradish; 75g plain flour; 2 large eggs beaten; 85g panko breadcrumbs; 1-2 litres vegetable oil for deep-frying; 50g unsalted butter; 50g plain flour; 300ml full-fat milk; 75g cheddar grated; ½ tsp Dijon mustard; ½ tbsp Worcestershire sauce; 100g gruyère grated

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Parsnip croquettes

Parsnip croquettes

Marcus Wareing

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Makes about 20

A challenge

Prep: 35 mins

Cook: 1 hr and 45 mins

plus chilling and 1 hr freezing

A star rating of 5 out of 5.4 ratingsRate

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This show-stealing side dish of roasted parsnips and creamy béchamel is breadcrumbed and deep-fried for crisp, golden bites

Freezable

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Ingredients

Nutrition

Units:

MetricUS

350g parsnips

peeled and left whole
2 tsp olive oil
25g unsalted butter
2 shallots

finely chopped
25g creamed horseradish
75g plain flour
2 large eggs

beaten
85g panko

breadcrumbs
1-2 litres vegetable oil

for deep-frying

For the béchamel sauce

50g unsalted butter
50g plain flour
300ml full-fat milk
75g cheddar

grated
½ tsp Dijon mustard
½ tbsp Worcestershire sauce
100g gruyère

grated

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Nutrition: per serving

kcal162
fat11g
saturates5g
carbs11g
sugars2g
fibre1g
protein5g
salt0.4g

Method

step 1

Heat oven to 160C/140C fan/gas 3. Put the parsnips in a roasting tin with the oil and roast for 1 hr 30 mins. Remove from the oven and cut into chunks.
step 2

Meanwhile, make the béchamel. Melt the butter in a saucepan over a low heat, then add the flour and whisk. Remove from the heat and add the milk gradually, whisking after each addition until combined. Return to a low heat and cook, stirring, until thick. Stir in the remaining ingredients, except the Gruyère, add 1/2 tsp salt and take off the heat. Add the Gruyère and mix well.
step 3

Once the parsnips are cool enough to handle, purée in a food processor and set aside. Heat the butter in a pan. Add the shallots and cook for 10 mins or until soft and golden. Tip into a large bowl with the parsnip purée, béchamel and horseradish. Season to taste, cover and cool. When almost cold, spoon into a piping bag and pipe into 3cm-thick lengths onto a baking parchment-lined tray. Freeze for 1 hr until firm but not completely frozen. Remove from the freezer and cut into 5cm lengths. Coat the croquettes in the flour, dip in the egg, roll in the panko breadcrumbs, then place on a parchment-lined tray. Chill until needed. Can be made up to this stage up to 24 hrs in advance.
step 4

To fry your croquettes, use a deep-fat fryer or half-fill a heavy-based medium saucepan with vegetable oil and heat to 180C. Cook in small batches for 2-3 mins until golden and cooked through. Lift the croquettes from the oil with a slotted spoon and drain on kitchen paper. Put on a warmed plate and cover with foil until ready to serve.

Recipe from Good Food magazine, November 2015

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A star rating of 5 out of 5.4 ratings

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