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:
300g parsnips
1 tsp vegetable
stock powder
250ml boiling
water
50g butter
50g semolina
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!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.