Parsnip croquets

all details

This recipe is from the third edition of Mrs Maclurcan's Cookery Book: A Collection of Practical Recipes, Specially Suitable For Australia, published in 1899. In the preface she writes: "My only apology for coming before the public is the knowledge that when a man eats, and eats well, he is in a condition which conduces to his comfort and good temper." At the time Hannah Maclurcan ran the Criterion and Queen's hotels in Townsville.

Ingredients

  • 500g parsnips, peeled and cut into chunks
  • 25g butter, melted
  • 110g breadcrumbs, plus more for rolling
  • 1 tbsp grated cheddar cheese
  • 2 tbsp finely chopped parsley
  • Grated rind of a lemon
  • 2 eggs, separated
  • Salt and pepper
  • 50g plain flour
  • Oil for frying

Method

Boil parsnips in salted water until soft, then press through a sieve or mash with a fork until smooth. Mix in butter, breadcrumbs, cheese, parsley, lemon rind and egg yolks. Season with salt and pepper. Form into small balls, dust with flour, dip into beaten egg whites and roll in breadcrumbs before frying in oil.

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  • Main Ingredients - Parsnip
  • Cuisine - French

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