Author : Shap
Parsnip Balls With Garlicky Carrot Salsa
-1/4 Cup Extra Virgin Olive Oil
– 4 Cloves of Garlic, Crushed
– 2 Cups Peeled, Grated Carrots
– 1/2 Cup Coarsely Chopped Yellow or Red Pepper ( whatever you prefer..I used yellow)
– 1/2 Cup Coarsely Chopped Red Onion
– Fresh Juice of One Lime
– 2 Teaspoons Sea Salt, Divided
– 8 Turns of Freshly Ground Black Pepper
– 1 lb. Parsnips, Peeled and Cut into 1/2 inch slices
– 2 Large Eggs, Beaten
– 1/4 Teaspoon Ground Nutmeg
– 1 Tablespoon Fresh Chopped Parsley
– 1 Cup Cornflake Crumbs ( you can use bread crumbs for this as well..if you do use breadcrumbs..only use 1/2 cup as it absorbs more moisture and don’t want a dry appetizer)
– Canola Oil for Frying
1) To prepare the salsa, heat 1 tbsp. of the olive oil in a small skillet over medium heat. Add the garlic and cook for 2 minutes.
2) Transfer to a bowl and add the carrots, bell pepper, onions, lime juice and 1 teaspoon sea salt, 4 turns of black pepper and the remaining 3 tbsp. olive oil.
3) Toss well and serve chilled or at room temperature ( I prefer chilled)
4) To make the parsnip balls, combine the parsnips with water to cover and the remaining 1 tsp. sea salt in a saucepan over high heat. Bring to a boil, reduce the heat to medium-low and cover the saucepan. Cook the parsnips until they are soft, about 25 minutes.
5) Drain the parsnips, turn them in a bowl and mash them until they look like mashed potatoes.
6) Beat in the eggs, nutmeg and parsley and the remaining 4 turns of black pepper. Fold in the cornflakes and mix just until the mixture is thoroughly blended.
7) heat about an inch of canola oil in a large, heavy skillet. Shape the parsnip mixture into balls by using 1 1/2 tbsp. of the mixture for each. Deep fry the parsnip in hot oil until golden for about 3 minutes. Drain and serve warm with yummy carrot salsa for dipping 🙂