Parsnip and chestnut patties


Despite an ever-expanding collection of cookbooks that constantly threatens to overwhelm my burgeoning bookshelves, most of my inspiration for everyday dishes comes from reading blogs.

I turn to recipes gleaned while rambling round the blogosphere at least two or three times a week, while loads of others are put aside to wait for the right ingredients, the right season, or just for guests. I improvise, modify, swap some ingredients for others and have fun generally.

And on to the next recipe…

Sometimes, though, one stands out from the pack, delivering such a successful flavour combination that not only do I make the dish again and again, but I seek more ways of using the same ingredients.

That’s what happened with this recipe from My Sweet Faery’s blog – a simple parsnip and chestnut puree made silky-smooth by the addition of some almond butter. I went on to prepare a soup from these perfect partners, and then I had the idea of making these patties.

This recipe makes quite a large quantity of the mixture because the patties freeze well. Otherwise it will easily feed six people.

For about 12 patties

800g parsnips (about 4)
400g vacuum-packed chestnuts
1 tbs mustard
1 tbs tamari
2 tbs oat flour
Freshly ground pepper
Freshly grated nutmeg
50g chestnut flour
Vegetable oil

Peel the parsnips and chop them roughly. Simmer or steam for about 15-20 minutes, until tender. Drain and put in a bowl with the chestnuts, then mash together with a fork.

Stir in the mustard, tamari and oat flour, and season with salt, pepper and grated nutmeg. Shape into patties and coat with chestnut flour.

Fry the patties in a little oil until golden – about five minutes a side.

Sesame - panais

Quality control: Sesame checks that the parsnips and other vegetables are up to house standards.

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