These cheesy parsnip croquettes are very moreish and need to be eaten hot dunked in our favourite cranberry relish. Serve as nibbles or as a starter with some colourful salad leaves.
Cheezy Potato Parsnip Croquettes
Serves 6 | Makes 16 croquettes
- 1 large parsnip (approx. 260g) - peeled and trimmed weight makes 230g
- 1 large potato (king Edward or Maris Piper) (approx. 250g) - peeled weight makes 230g
- 150ml soya milk
- 2 fresh bay leaves
- 35g vegan butter
- 25g plain flour
- 15g gluten free flour
- 4 tbsp nutritional yeast
- 1 ½ tsp Dijon mustard
- Pinch of grated nutmeg
- Pinch of salt and pepper
- 30g plain flour
- 120ml soya milk beaten lightly with 2 tsp Dijon mustard
- 100g panko breadcrumbs mixed with 2 tsp paprika
- Peel the potato and parsnip and trim the ends off the parsnip.
- Dice the potato and parsnip into 2cm rough cubes.
- Place the parsnips in a medium sized pan and cover with water.
- Bring to the boil and simmer for 15 minutes.
- Add the potatoes and simmer for a further 15 minutes until the potatoes are tender and starting to fall apart. Drain and leave to cool slightly.
- While the parsnips and potatoes are cooking, warm the soya milk in a small saucepan with the bay leaves, when steaming turn off and leave the milk to cool down and infuse, when cool remove the bay leaves.
- Mash the potato and parsnip or ideally press them through a ricer to make sure there are no lumps.
- To make the cheese béchamel, heat a medium sized pan and melt the vegan butter on a low heat. When the vegan butter is melted stir in both of the flours to combine with the melted vegan butter. Pour the soya milk in slowly on a gentle heat while whisking, until all the milk is incorporated. Gently simmer and cook out the béchamel for a couple of minutes while stirring, then stir in the nutritional yeast, Dijon mustard, nutmeg, salt and pepper.
- Mix the mashed potato and parsnip into the sauce.
- Allow the mixture to cool, then place in the fridge for an hour until the mixture is firm enough to shape.
- Shape the croquettes by scooping 16 large table-spoon, oval quenelle shapes of the mixture onto a tray and place them in the freezer. Freeze the croquettes for at least 2 hours before coating and frying.
- Roll the croquettes in the plain flour to evenly coat, then dip them into the soya milk and mustard mixture and lastly roll into the breadcrumbs.
- Heat a large pan of sunflower oil, 5-10cm deep. Heat to 190C. Fry 3-4 croquettes at a time for 3-4 minutes until golden brown.
- Drain well on kitchen roll. Serve straight away.
Dietary: Gluten free
- 225g fresh cranberries
- 150ml water
- 4 cardamom pods
- ½ cinnamon stick
- 2 cloves
- 2 star anise
- 100g caster sugar
- ½ lemon, peel and juice
- Place the cranberries in a saucepan with 150ml water
- Add the spices and lemon peel and bring to the boil, simmer slowly until about half the berries have popped. Stir in the sugar and lemon juice. Simmer on a low heat for about 10 minutes, stirring often until all the sugar has dissolved. Keeps in the fridge for up to two weeks.
Delicious food photography by Rob Wicks of Eat Pictures.
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