Parsnip croquettes

Parsnip croquettes

  • 350g parsnips, peeled and left whole

    Parsnip

    par-snip
    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks just…

  • 2 tsp olive oil

    Olive oil

    ol-iv oyl
    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 25g unsalted butter
  • 2 shallots, finely chopped
  • 25g creamed horseradish

    Horseradish

    hors rad-ish
    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
    It…

  • 75g plain flour
  • 2 large eggs, beaten

    Egg

    egg
    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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

    Milk

    mill-k
    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 75g cheddar, grated

    Cheddar

    Ched-ah
    Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…

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

    Gruyère

    groo-ee-yeah
    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  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.
  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.
  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.
  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.


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