Parsnips take on a new starring role in this interesting side dish. This is a great way to make use of leftover mashed parsnip.

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Servings: 4

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Ingredients

  • 1 lb (500 g) Ontario Parsnips
  • 2 tbsp (25 mL) each dry bread crumbs and cooked crumbled bacon
  • 3 tbsp (45 mL) shredded old Cheddar cheese
  • 1 tbsp (15 mL) diced Ontario Onion
  • 1 tsp (5 mL) prepared horseradish
  • 2 tbsp (25 mL) butter

Instructions

In medium bowl, combine parsnips, bread crumbs, bacon, cheese, onion and horseradish; shape into 4 patties. In large skillet, heat butter over medium heat; brown patties on both sides, about 4 minutes.

To cook parsnips:

Peel and cut parsnips into thick slices; cook in boiling water until very tender. Drain and return to pot; mash until smooth.

Variation

Cheesy Parsnip Patties:

Omit bacon and add 1/2 tsp (2 mL) dried dillweed.

Nutritional information

  • Protein: 3.0 grams
  • Fat: 8.0 grams
  • Carbohydrates: 18.0 grams
  • Calories: 156