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The distinctive sweet nutty taste of
chestnuts blends perfectly with the similarly sweet but earthy
flavor of parsnip. Fresh chestnuts need to be peeled but frozen
chestnuts are easy to use and are nearly as good as fresh for this
recipe.
Ingredients
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parsnip - 500g, cut into small pieces
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frozen chestnuts - 120g
-
garlic - 1 clove, crushed
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egg - 1, beaten
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butter - 3 tbsp
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fresh coriander - 2 tbsp, chopped
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fresh white breadcrumbs - 50g
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ground black pepper and salt
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vegetable oil - for frying
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sprigs of fresh coriander - to garnish
Method
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Place the parsnips in a pan with
enough water to cover. Bring to boil, cover and simmer for 20
minutes.
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Place the frozen chestnuts in a pan of
water, bring to boil and simmer for 10 minutes. Drain, then place in
a bowl and mash into a pulp.
-
Melt the butter in a pan and cook the
garlic for few seconds. Drain the parsnips and mash with the garlic
butter.
-
Stir in the chestnuts and coriander,
season with pepper and salt.
-
Take 1 tbsp of the mixture a a time
and form in small croquettes (about 3 inch long).
-
Dip each croquettes into beaten egg
and then roll in the breadcrumbs.
-
Heat a little oil in frying pan and
fry each croquettes for 3 minutes until crisp and golden, turning
frequently so they brown evenly.
-
Drain the croquettes on kitchen paper,
wiping away any excess oil.
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Serve at once, garnished with sprigs
of fresh coriander. Makes 12.
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