Parsnip Patties

Made  times
Fresh_Car 0

"A great accompaniment to a turkey dinner-you can also use turnip instead of parsnips."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 167 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place parsnips in a large pot, and fill with enough water to cover. Bring to a boil, and cook until parsnips are tender, about 10 minutes. Drain parsnips and mash with a potato masher. Set aside.
  2. Melt butter in a saucepan over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture forms a thick sauce, about 10 minutes.
  3. Combine the sauce, the mashed parsnips, and the bread crumbs. Season the mixture to taste with salt and pepper; form mixture into patties.
  4. Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Fry patties, turning once, until browned on both sides, about 5 minutes per side. Drain on paper towels; serve hot.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



I'm afraid to look at the nutritional information... I think you undo all the benefits of eating parsnips by deep-frying them in oil... Still, these were heavenly!!!

I think that the recipe is a bit high in fat, but then again many recipes are that, and its not the fat that is the worry, its the trans fats! Having said that, you could bake, or griddle fry th...

The flavor is okay, but the texture was awful - just a soggy mess, with a crispy outer layer. On the second batch I tried adding more flour and bread crumbs, but still the same. And that was fry...

Very tasty. My only wish is that the poster of this recipe would have specified a NON-stick skillet is required in order to flip these patties. I switched skillets half way through and the diffe...

From around the web