Parsnip Fritters

Fritters are no joke. You can just about turn anything into a fritter and almost all of the time it will taste pretty good. Parsnips are no exception. Tasting the way parsnips do, straight up without any extra spices, these fritters will hit the spot if you are on the lookout for a fritter for your fritter seeking self.

And what if you are not sure you like parsnips or fritters for that matter. Stop right here. You probably do and just don’t know it yet. I guess the only way you will really know is to make a batch. Then you can tell me all about how you love parsnips and will now be making fritters for every meal every day for the next week.

To the frittering.

The stuff. Parsnips (I only needed one because mine are humongous) a carrot, an onion,. some garlic powder. a little oat flour, a flax egg, and some olive oil. Also if you want to serve with avocado mash (which tastes great together), well grab one and a lemon too.

Start being shredding the parsnip, carrot, and half the onion into a big bow. Chop up the other half of onion into small bits. I do this because grating onion only turns the onion into a juice and I like the little bits if onion in my fritter.

Shredded and mixed. And pretty too.

Add in the garlic powder, a little salt and pepper, the flax egg, and the oat flour.

Mixed and ready for the cooking.

A medium hot frying pan with a little olive oil is what you need. Make medium sized flattish patties and cook until nice and golden brown.

Flip and cook the other side just the same.

Fritters are done and could be eaten now too, but I like to stick them on a baking sheet and into the oven for 10 minutes or so to really crisp them up.

If you want to serve with avocado, just mash half of one up with a pinch of salt and juice of lemon.

And that is that. Out of the oven, onto a plate, and into the mouth.

Enjoy

-C

---

Parsnip Fritters

makes about 9 fritters

• 1-3 parsnips, depending on size (about 2 1/2 cups shredded)

• 1 carrot

• a medium sized onion

• 1/3 cup oat flour

• 1 flax egg (3 tablespoons warm water and 1 tablespoon ground flax seed)

• 1 teaspoon graduated or powdered garlic

• salt and pepper

• oil (any kind you like)

• An avocado and a lemon (optional)

Preheat oven to 400

Shred the parsnips, carrot and half the onion into a large bowl. Mince the second half of onion and mix into the shredded. Add a pinch of salt and pepper, the flax egg, and the oat flour and mix until evenly incorporated. Grab a flying pan, add a little olive oil, and place on medium high heat. Once pan is hot, scoop about 1/4 cup of the mixture into pan, trying o keep it compacted. Let it cook for a few minutes then with a spatulaf gently tamp it down. Flip and let the other side cook until golden brown. Once they are cooked, they can be eaten, but I like to place them into the oven for about 10 minutes to cook and crisp up a little more.

Once done, serve anyway you like, but mashed up avocado with lemon is fantastic. Tahini would also rock.

Eat and if you by chance have any left over (but you wont) they can be placed in fridge and reheated later (or eaten cold)

Winter Roots Spring Rolls

Are you so excited that it is spring? I know I am.  But I am also realistic and know that even though it is "officially" spring, it is not going feel like spring here for a little while. There are still a few more weeks of potential snow storms and cold weather and then there is mud season before we really get to spring and things growing and green.  And plus there are still plenty of roots to finish up before we get into all the fresh spring veggies. You can't plant broccoli and pea into frozen snow covered soil. 

I love me some root veggies, they are some of my favorite, although like every year around this time I am starting to tire of them. But what are you going to do? Stop complaining and stuff them into a spring roll with some lighter veggies and enjoy while you can because once the roots are gone, they are gone (until the fall).  

These spring rolls are good, I mean really really good. The combination of the roasted roots with a fresh tangy mixture of crispy crunchy veggies and fresh ginger and soy and they are just really good. When I made these, it was still vey cold outside so I even went an extra step and baked the rolls to give them a little crispiness to the wrapper  because crispy warm food is kind of nice when its cold out. Because it is still cold out. 

Happy Spring!!!

The stuff. For roots we are using beet, celeriac, parsnip, and carrot. Then we need onion, kale, cabbage, garlic, fresh ginger and rice spring roll wrapper. Also some sesame seeds, soy or tamari, apple cider vinegar, and a little oil or avocado oil. 

First thing to do is get the roots roasting. Cut the roots into !/4 inch thick disks  and place right onto a lightly oiled baking sheet then stick into the oven to roast until browned and tender. 

As soon as the roots are in the oven, chop the kale nice and small. Thinly slice the onion and the cabbage and mince and grate the ginger and garlic. Cute the carrot into very thin matchsticks. 

Toss it all into a bowl and mix with the soy and the vinegar... (this mixture is so very very good.. might just be a salad here soon) 

Don't be gentle, toss with your hands. You can lick then after too. 

Roasted and cooled roots get a nice matchstick chop so they fit into the rolls. 

About time for assembly time. Damp wrapper with a pile of the  cabbage, kale, carrot, onion mixture and a few pieces of each of the roots topped with a sprinkle of sesame.  Oh so pretty all waiting to be wrapped up. 

Fold sides over, fold bottom up, and roll nice and tight. Easy peasy. 

Place the rolls on a lightly oiled baking sheet. Lightly brush each roll with a little oil as well and stick them into the oven. After 10 minutes, flip them over was bake for 8 or so minutes more until both sides are lightly crisp.

And the they be done. Eat right away and serve with extra soy sauce. 

See, we are still happy to eat our roots. And spring veggies will be here before you know it. 

-C

---

Winter Root Spring Rolls

make 6-8 spring rolls

• 1 beet
• 1 parsnip
• a small bulb of celeriac (celery root)
• 1 carrot
• 1/4 head of cabbage
• 1 small red onion
• 2-3 kale leaves
• 1 tablespoon soy or tamari 
• 1 tablespoon fresh grated ginger
• 2 cloves garlic
•  2 tablespoons apple cider vinegar
• tablespoon oil
• about 2tablespoons sesame seeds
• 6-8 rice spring roll wrappers 

Preheat oven to 400.

Slice the parsnip, celery root, and beet into 1/4 inch thick  disks and place on a lightly oiled baking sheet. Bake for 15 minutes, flip, then bake for 10 or so more minutes  or until the veggies are browned and tender.

When the roots are in the oven, thinly slice the cabbage and  onion and toss into a bowl. Chop the kale into small pieces and thinly slice the carrot into matchsticks about 2-3 inches long. Place it all into the  bowl with the grated ginger, minced garlic, vinegar and soy sauce. Toss it all around and let it sit while the other veggies are roasting.

Once the roots have cooked, remove form oven and let cool. Keep oven on. When they are cool enough to handle,  slice the disks into matchsticks 2-3 inches long.

Time to assemble. Grab all the veggies

Take a shallow dish that can hold a little water and is big enough for a wrapper to fit and add warm water to it.

Keep your baking sheet from the veggies close and lightly oil it again.

Place a wrapper in warm water then place on a wet surface. (keep surface slightly wet or the wrapper will stick)  Add a good pinch or so or the cabbage/kale/carrot veggie mix into the center of the wrapper then add a few of each of the matchstick roots on top. Sprinkle with sesame seeds and then roll. Once rolled, place on baking sheet. 

When all the rolls are made, lightly brush the tops with oil and  place into the oven and bake foe 10-15 minutes, flipping half way through

Remove from oven when each slide is lightly crispy and serve right away, preferably with more soy sauce to dip in.