We have had the biggest – and I mean BIGGEST parsnip crop this year. We’ve been eating parsnip fries, parsnip soup, parsnip mash… plus have given some away to neighbours – even our hairdresser! Parsnips are great as an overwintering crop, you just leave them in the ground and then dig them up in batches as you need them, however once the temperature warms up, they start to to sprout leaves again, ready to try and create flowers and seeds, which depletes the roots of their sweetness.
The Gardener thought he had dug up all of our mega crop of parsnips, but then, went to dig over the ground ready to plant onions last weekend, and discovered MOOOORRRRE of them, hiding just under the soil. I mean really… the picture below is about a 1/3 of what he dug up.
Whilst we both adore (and I mean ADORE) parsnip fries.. it was time for a change… and so these little babies were born. I actually tried to make these vegan initially, but they just wouldn’t stick together, and The Gardener reminded me we had bought some really lovely eggs from a local farm at the organic shop, so these saved the day. The vegan substitute egg-speriment (sorry!) will have to wait.
The garlic spinach was a bit of an off the cuff addition to the meal, as I had a desperate need to eat spinach, which fortunately I keep an emergency pack of in the freezer at all times.. and can I say- the garlicy, salty earthy spinach, served with a hint of my homemade sriracha sauce made these fritters really sing.
We still have a fridge shelf full of parsnips, so if any of you dear readers has a recipe… please..please! PLEASE! let me know in the comments below.
- 750 g parsnips ,
- 1 onion , roughly chopped
- 1 clove garlic
- 1 Tbs chia seeds , soaked in 3 Tbs water until jellyish (optional)
- 1 Tbs fresh rosemary
- 2 small eggs , or one large one
- 1 tsp marigold stock powder
- 2 Tbs nutritional yeast (optional)
- 1 - 3 Tbs oil (I like olive, but use whatever- coconut, flaxseed, rapeseed..whatevs)
- If using fresh spinach , approx 1 bunch/1 large pack
- If using frozen around 5-6 blocks
- 2 cloves garlic
- 1 Tbs white wine or mirin
- 1 tsp marigold stock powder
- a smidge of oil
- Salt & Pepper
Grate 3/4 of the parsnips.
Then blitz in a food processer the onion, garlic, rosemary and the other 1/4 of parsnips until it's a coarse paste.
Whisk the eggs together.
Then, mix all the grated parsnips, chia seeds if using, the blitzed mix in a large bowl until thoroughly mixed together. You should end up with a thick batter.
Using a heavy based frying pan, slick the pan with oil
Drop in 1 fat Tbs of the mix and flatten out with a fish slice or flat pan spatula thingy- it should end up approx 10 cm in diameter.
In a decent size pan you can probably cook 3-4 fritters at time.
The first one (for some reason) will always be wrong, don't worry it just works that way.
I like to put the freshly made fritters onto a bit of kitchen towel, but
If you're making the spinach from fresh, just trim any woody stalks off and roughly cut up.
Then put the garlic with some oil into a big saucepan. and then, whether you're using frozen or fresh spinach, tip the lot into the pan.
Wilt the spinach down (or thaw it) until it's smushy, and add in the stock powder and wine/mirin.
Serve layer the fritters and spinach.. serve with a little chilli sauce like my home made sriracha for a kick
I grated 2 quite large parsnips until their cores, then blitzed the big cores. This combination of textures really worked in these fritters.