Parsnip and Carrot “Hash Browns”

This is a recipe I haven’t made in a while but I think I ought to at the next opportunity.  This has made its appearance alongside Thanksgiving Dinner as well as any other meal that I feel like making them with.  I made these for a church pastor who I didn’t realize hated parsnips and he loved them prepared the way I am going to outline in this recipe.

5 from 1 reviews
Parsnip and Carrot "Hash Browns"
Recipe type: Side Dish
Cuisine: Cowdawg Cuisine
Parboiled and then fried in a skillet just as regular has browns would be.
  • 3 large carrots julienned
  • 3 parsnips julienned
  • 1 stick unsalted butter
  • salt
  • pepper
Parboil the root vegetables
  1. Prepare a bowl with ice water in it.
  2. Bring sufficient water to a boil, add 2Tbsp of salt and parboil the carrots and parsnips until just barely soft
  3. Plunge into the ice water
  4. Remove when cool and drain thoroughly patting the vegetables between two towels to get them complete dry.
Finish Them
  1. In a heavy skillet (I use cast iron for this) melt one stick of butter and t tbsp of olive oil over medium heat.
  2. Raise heat to medium high and add root vegetables and brown on one side. Press down to cause the root vegetables to make a single "patty."
  3. Using a plate flip the now formed patty over and put the uncooked side down back in the skillet and brown other side.
  4. salt and pepper to taste
  5. Remove patty to a plate and serve.


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