Description
These creamy and crispy Parsnip Croquettes combine roasted parsnips with a rich cheesy béchamel sauce, enhanced by a touch of horseradish and shallots. Coated in panko breadcrumbs and deep-fried to golden perfection, they make an elegant appetizer or side dish with a delightful balance of flavors and textures.
Ingredients
Scale
Roasted Parsnips
- 350g parsnips, peeled and left whole
- 2 tsp olive oil
Béchamel Sauce
- 50g unsalted butter
- 50g plain flour
- 300ml full-fat milk
- 75g cheddar, grated
- ½ tsp Dijon mustard
- ½ tbsp Worcestershire sauce
- 100g Gruyère, grated
- ½ tsp salt
Filling & Coating
- 25g unsalted butter
- 2 shallots, finely chopped
- 25g creamed horseradish
- 75g plain flour, for coating
- 2 large eggs, beaten
- 85g panko breadcrumbs
- 1–2 litres vegetable oil, for deep-frying
Instructions
- Roast Parsnips: Preheat the oven to 160°C (140°C fan/gas mark 3). Place the peeled whole parsnips in a roasting tin, drizzle with olive oil, and roast for 1 hour and 30 minutes until tender. Remove from the oven and cut into chunks for cooling.
- Make Béchamel Sauce: Melt 50g unsalted butter in a saucepan over low heat. Add 50g plain flour and whisk to form a roux. Remove from heat and gradually whisk in 300ml full-fat milk until smooth. Return to low heat and stir continuously until the sauce thickens. Stir in grated cheddar, Dijon mustard, Worcestershire sauce, and ½ tsp salt. Remove from heat and mix in the grated Gruyère until melted and combined.
- Prepare Filling: Once the roasted parsnips have cooled enough to handle, puree them in a food processor until smooth. In a pan, heat 25g butter and cook the finely chopped shallots over medium-low heat for about 10 minutes until soft and golden. Transfer shallots to a large bowl and combine with the parsnip puree, béchamel sauce, and creamed horseradish. Season the mixture to taste. Cover and cool.
- Shape Croquettes: When the mixture is almost 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. Remove from freezer and cut into 5cm pieces.
- Coat Croquettes: Dredge each croquette piece in plain flour, then dip in beaten eggs, and roll in panko breadcrumbs until evenly coated. Place coated croquettes on a parchment-lined tray and refrigerate until ready to fry. These can be prepared up to 24 hours in advance.
- Deep-Fry Croquettes: Heat vegetable oil in a deep-fat fryer or a heavy-based medium saucepan to 180°C. Fry croquettes in small batches for 2-3 minutes until golden brown and cooked through. Use a slotted spoon to lift them out, then drain on kitchen paper to remove excess oil. Serve warm, covering with foil to keep hot if needed.
Notes
- Ensure the parsnip and béchamel mixture is cool before piping to maintain shape during freezing.
- Use a thermometer to maintain oil temperature for perfect frying results.
- The croquettes can be frozen after preparation and fried directly from frozen, adjusting frying time slightly if desired.
- For a sharper horseradish flavor, adjust the quantity to taste.
- Use gluten-free flour and breadcrumbs for a gluten-free version.
- Prep Time: 35 minutes
- Cook Time: 1 hour 35 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: British
Keywords: parsnip croquettes, roasted parsnips, cheesy croquettes, horseradish, vegetarian appetizers, deep-fried croquettes
