Recipe courtesy of The Ultimate Christmas Cookbook
This is a delightful way to present classic Christmas vegetables.
450g (1 lb) parsnips, cut roughly into small pieces
115g (4oz) frozen chestnuts
25g (1oz) butter
1 garlic clove, crushed
15ml (1 tblsp) chopped fresh coriander
1 egg, beaten
40-50g (1 1/2 – 2oz) fresh white breadcrumbs
vegetable oil, for frying
salt and freshly ground black pepper
sprig of coriander, to garnish
Step One : 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.
Step Two : 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.
Step Three : 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 coriander, then season well.
Step Four : Take about 15ml (1 tblsp) of the mixture at a time and form into croquettes, 7.5cm (3 in) long. Dip into the beaten egg, then roll in the breadcrumbs.
Step Five : Heat a little oil in a frying pan 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 coriander sprig.
Tip: 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.