Parsnip and carrots
Instructions:
- 2 medium carrots, peeled;
- 5 small parsnips (about 1 pound), peeled;
- 1⁄4 cup flour;
- 2 large eggs, beaten;
- 1 teaspoon chives, minced;
- 1 teaspoon parsley, chopped;
- salt and pepper to taste;
- oil for frying.
- CHOOSE:
- Firm, well shaped roots that are small to medium size.
- STORE: Parsnips should be stored in the refrigerator in a plastic bag and used within several weeks.
- HOW TO USE: Wash well.To cook, leave whole, diced, or sliced. Place in steamer or small amount of boiling water. Cover and cook for 30 minutes or until tender.
- Coarsely grate carrots and parsnips.
- Stir into the flour.
- Add the eggs, chives, parsley, and salt and pepper to taste.
- Mix until evenly moistened.
- Heat oil in sauce pan.
- Drop in mixture by tablespoons and flatten.
- Cook over medium heat until brown on both sides.