Instantly when I saw this recipe by Susanna Booth, I knew I'd have to try this gluten-free dish. And now when the season for parsnip dishes is upon us, I actually got to making these tasty Spanish style parsnip croquetas. This time I followed the original recipe pretty closely, so please refer to that one if you want a more detailed description. I'm posting here my variation of it.
I absolutely loved the easy vegan butterbean dip as well and I'll certainly make it again. It was quite punchy with 5 garlic cloves, so use less garlic if you don't want an extremely garlicky sauce.
For the dip:
200g tinned butterbeans
6 tbsp olive oil
5 garlic cloves
½ tsp salt
½ lemon juice
The dip is simple to make: basically just puree all the ingredients together with a hand mixer. The dip can wait in the fridge for the croquetas to be made.
For the parsnip croquetas:
1 tsp vegetable stock powder
250ml boiling water
¼ tsp salt
¼ tsp pepper
50g polenta (cornmeal)
Vegetable oil for frying
Peel and chop the parsnips in small pieces. Boil them for about 15 minutes until they are soft and then mash them.
Prepare the vegetable stock by combining the boiling water with the vegetable stock powder.
Then heat the butter in a pan and stir in the semolina. Whisk the hot vegetable stock into the semolina to make a smooth paste. Season it with salt and pepper and add the parsnip mash. Allow the mix to fully cool.
Place the polenta onto a plate, shape small sausages of the parsnip mix and roll them in the polenta.
Heat a generous amount of vegetable oil in a pan, a depth of 1cm, and fry the croquetas from each side until crispy and golden brown. Remove the excess oil of the croquetas after frying and serve them warm with the butterbean dip.
What a great dish this is! Enjoy while preparing and eating!