Parsnip Fritters

I remember growing up, my dad would come inside after the first frost with a hand full of parsnips. He would eat them sauteed in butter.  I never really thought much about them, growing up. They looked like a pale carrot.

After I had a family of my own, I rediscovered this vegetable. It's sweet, but not as sweet as a carrot (unless it has been left in the ground after the frost).

Interesting fact: Before cane sugar, Europeans used Parsnips for sweetener.

Parsnip Fritters

Servings: 4

4 parsnips
water
1 teaspoon flour
1 egg, beaten
1 tablespoon butter

Preparation:

• Boil parsnips.
• Allow to cool so you can touch them and remove the skin.
• Mash them, adding the flour and egg.
• Melt butter in a skillet
• Using a large spoon, drop equal amounts into the hot butter.
• Flatten and cook until brown, then turn. Cook until underside is brown.

Per serving
Calories: 145
Fat 4 g
Carb 24 g
Fiber 7 g
Sugars 6 g
Protein 3 g