Though parsnips differ in flavor from carrots, they can be cooked in many of the same ways — boiled, mashed, roasted. Very young parsnips can be eaten raw, but older ones need to be cooked to ...

I did not use oil or butter as suggested, I used olive oil spray on the fry pan and had a good result. Fritters are always a good way to use up and disguise over cooked and soft veggies. Grover ...

1. In a large bowl, dissolve the yeast in 1/4 cup of the beer. Set aside for 5 minutes. 2. Add remaining 3/4 cup beer, flour, salt, and eggs. Let the batter sit for 1 hour to rise. 3. In a ...

Servings: 4 (makes 8 fritters) 1 cup reduced-fat sour cream. 1 tbsp. prepared horseradish. 1 pound parsnips, peeled, trimmed and grated. 3 tbsp. rice flour or all-purpose flour ...

PARSNIPS ARE deeply rooted in long history. They were known and celebrated by the ancients. Apicius, author of the oldest surviving cookbook in the Western world, recorded several recipes for ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. SPRING-DUG PARSNIP FRITTERS WITH HORSERADISH CREAM Yield: 4 servings (8 fritters) 1/2 cup reduced-fat sour cream 1 tablespoon ...

To make the horseradish cream: In a small bowl, stir together the sour cream and horseradish. Set aside. To make the parsnip fritters: In a medium bowl, combine the parsnips, flour, green onions ...

1. Make the horseradish cream: In a small bowl, stir together sour cream and horseradish. Set aside. 2. Make the parsnip fritters: In a medium bowl, combine parsnips, flour, green onions, salt and ...