Parsnip-Onion Rolls
Source of Recipe
the web
Recipe Introduction
16 rolls
List of Ingredients
1 1/4 pounds [567 g] parsnips, peeled and finely chopped
* 4 tablespoons [60 mL] water
* 1 onion, finely chopped
* 3 tablespoons [45 mL] butter or margarine
* 3 tablespoons [45 mL] all-purpose flour
* 1 1/2 teaspoons [7.5 mL] dried fine herbs
* 3/4 teaspoon [3.75 mL] dried mint
* Finely grated rind of 1/2 a lemon
* 1 teaspoon [5 mL] lemon juice
* 1 egg yolk
* 2 tablespoons [30 mL] sunflower seeds
* 2 small hard-boiled eggs, chopped
* Salt and pepper, to taste
* Flour
* 1 beaten egg
* 3 ounces [85 g] freshly made whole wheat breadcrumbs
* Oil for deep-fryingRecipe
* Microwave together parsnips and water, covered, fo 7 to 8 minutes on
'MAXIMUM', stirring twice.
* Drain parsnips onto paper toweling; puree into a blender and set aside.
* Into a 6 1/2-cup [1.625-L] bowl, just brown onion in butter or margarine,
covered, for 4 to 5 minutes, on 'MAXIMUM', stirring at half-time.
* Stir in flour, fine herbs, mint and lemon rind; microwave for 1 minute on
'MAXIMUM', until boiling.
* Mix in pureed parsnip and lemon juice; microwave for 5 to 6 minutes on
'MAXIMUM', until thick.
* Leave to cool down; then mix in egg yolk, sunflower seeds, chopped
hard-boiled eggs, salt and pepper.
* Arrange onto a large plate, cover tightly and refrigerate for 1 to 2
hours.
* Flour your hands and shape mixture into 16 rolls.
* Dip rolls in beaten egg; coat rolls with breadcrumbs.
* Arrange rolls onto wax paper; refrigerate for 30 minutes.
* Preheat oil into a deep-fryer.
* Slowly dip 8 rolls into hot oil; deep-fry rolls for 3 1/2 to 4 minutes.
* Wipe-dry rolls with paper toweling; reserve hot.
* Deep-fry remaining rolls; wipe dry rolls.
* Serve, hot.
|
|
member logon
