Recipes > Vegetables > Parsnips > Parsnip Croquettes With Walnuts

Parsnip Croquettes With Walnuts


  • 2 good-sized parsnips
  • 2 heaping tablespoonfuls of chopped walnut meats
  • 1 good heaping tablespoonful of butter
  • 1 tablespoonful of rich cream
  • 1 egg well beaten
  • bread crumbs


Take the parsnips, peel and cook them until tender in as little water as possible. When done press the water carefully from them and mash them smooth and fine through a colander, put them back into the saucepan over the fire again, and add to them the walnut meats, butter and cream, stir well together and add at the last the egg well beaten. Remove from the fire and turn out on a plate to cool, then form into cylinders, dip in egg and bread crumbs and fry in boiling fat.


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The Golden Age Cook Book (1898).

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