Potato Parsnip Croquettes
August 1, 2014
A burst of flavor in a silky soft center and crispy, nutty outer shell. This vegetarian recipe is made for entertaining, a weekend lunch treat, or simply a new side dish to serve the kids some extra vegetables.
You know that my garden inspires what is cooking here. This dish is almost straight from the garden. Right now I am having trouble keeping my parsley plants tame and we have lots of glorious little freshly dug potatoes every few days. I also have some dehydrated tomatoes left from over summer crop that I have been using in slow cooking and other winter meals.
These freshly dug potatoes have been divine simply boiled and served with a knob of home made butter and a pinch of salt. After having them cooked like this for a week I thought it was time to get a little more creative!
In addition to potatoes, this Winter we are growing parsnips for the first time. I mentioned it on the A Fresh Legacy Facebook Page recently and was surprised by the response I received and the love of the parsnip! One of my readers mentioned that she adds parsnip to potato mash for a very creamy mash. What a lovely idea! I have borrowed it here thanks Mel 🙂
Recently I have been experimenting with the use of different flours. In this recipe I have avoided crumbing with plain flour and breadcrumbs and used alternates that add a great texture and nutty flavor to the croquettes.
So…… here is my recipe – I hope that you enjoy it.
Do you attempt to regularly create new side dishes to serve your family or friends?
Are you growing potatoes this year? How are you eating them?
Have a great weekend.
Stay up to date with the latest by following Kyrstie on social media.