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