This is a delightful way to present classic Christmas vegetables.
ingredients
makes 10 - 12
1 pound parsnips, cut roughly into small pieces
1/4 pound frozen chestnuts
2 tablespoons butter
1 garlic clove, crushed
1 tbsp chopped fresh cilantro
1 egg, beaten
1/2 cup fresh white breadcrumbs
vegetable oil, for frying
salt and freshly ground black pepper
sprig of cilantro, to garnish
method
1. Place the parsnips in a saucepan with enough water to cover. Bring to the boil, cover and simmer for about 15 - 20 minutes, until completely tender.
2. Place the frozen chestnuts in a pan of water, bring to the boil and simmer for 8-10 minutes, until very tender. Drain, then place the chestnuts in a mixing bowl and mash roughly.
3. Melt the butter in a small saucepan and cook the garlic for 30 seconds. Drain the parsnips and mash with the garlic butter. Stir in the chestnuts and chopped cilantro, then season well.
4. Take about 1 tbsp of the mixture at a time and form into croquettes, 3 inch long. Dip into the beaten egg, then roll in breadcrumbs.
5. Heat a little oil in a skillet and fry the croquettes for 3 - 4 minutes until golden, turning frequently so they brown evenly. Drain on kitchen paper and then serve at once, garnished with the fresh cilantro sprig.
more information
The addition of the chestnuts gives the dish a festive flavour. If you are unable to find frozen chestnuts, you could use unsweetened peeled chestnuts available in cans from supermarkets.
