Ingredients

350g parsnips, peeled and left whole

2 tsp olive oil

25g unsalted butter

2 shallots, finely chopped

25g creamed horseradish

75g plain flour

2 large eggs, beaten

85g panko breadcrumbs

1-2 litres vegetable oil, for deep-frying

50g unsalted butter

50g plain flour

300ml full-fat milk

75g cheddar, grated

½ tsp Dijon mustard

½ tbsp Worcestershire sauce

100g Gruyère, grated

Instructions

Step 1: Heat your oven to 160°C (140°C fan/gas mark 3). Toss the whole peeled parsnips with the olive oil in a roasting tin and roast for 1 hour 30 minutes until tender. Remove from the oven and cut into chunks.

Step 2: While the parsnips roast, prepare the béchamel sauce. Melt 50g unsalted butter in a saucepan over low heat. Add 50g flour and whisk to form a roux. Gradually pour in 300ml full-fat milk, whisking continuously until smooth. Return to low heat and cook, stirring often, until the sauce thickens.

Step 3: Stir in the grated cheddar, Dijon mustard, Worcestershire sauce, and ½ tsp salt. Remove from heat and mix in the grated Gruyère until melted and combined. Set aside.

Step 4: Once the parsnips are cool enough to handle, purée them in a food processor until smooth. In a pan, melt 25g butter over medium heat, add the finely chopped shallots, and cook for about 10 minutes until soft and golden.

Step 5: Transfer the cooked shallots to a large bowl. Add the parsnip purée, béchamel sauce, and creamed horseradish. Season to taste, cover the mixture, and let it cool.

Step 6: When the mixture is nearly cold, spoon it into a piping bag. Pipe 3cm-thick lengths onto a baking parchment-lined tray. Freeze for 1 hour until firm but not fully frozen.

Step 7: Remove from the freezer and cut the lengths into 5cm pieces. Coat each piece in plain flour, then dip into beaten egg, and finally roll in panko breadcrumbs.

Step 8: Arrange the coated croquettes on a parchment-lined tray and chill until ready to fry. They can be prepared up to this stage 24 hours in advance.

Step 9: Heat vegetable oil in a deep-fat fryer or a heavy saucepan to 180°C. Fry the croquettes in small batches for 2-3 minutes until golden and cooked through.

Step 10: Remove croquettes with a slotted spoon and drain on kitchen paper. Serve immediately, or keep warm on a plate covered with foil.

Tips & Variations

For extra flavor, add a pinch of nutmeg to the béchamel sauce before melting in the cheese.

If you prefer, swap Gruyère with Parmesan or another melting cheese of your choice.

Use a piping bag with a large round nozzle for easier shaping of the croquettes.

For a spicy kick, mix a little cayenne pepper into the parsnip and béchamel mixture.

FAQs

Can I bake the croquettes instead of frying?

Baking will result in a less crispy texture, but you can bake them at 200°C for 15-20 minutes, turning halfway through. For best results, lightly brush with oil before baking.

Can I make these croquettes gluten-free?

Yes, substitute plain flour and panko breadcrumbs with gluten-free alternatives. Ensure all other ingredients and sauces used are gluten-free as well.