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Potato chops with parsnips: These tasty meatballs you had ever tasted!
Delicious burgers not meat! This recipe will make a note of freshness to your daily menu and will probably become a favorite dish of your family
Potato chops with parsnips
INGREDIENTS
Article 4-5. l.
sunflower oil egg - 1 pc
350 g parsnip (or other root vegetables - such as carrots, celery)
450 g potato
Onions - 1 small onion
Garlic - 1 clove
METHOD OF PREPARATION
Potatoes and parsnips peel and grate. To wring out the liquid and put everything in a bowl.
Onions and garlic are peeled, finely chopped. Mix the vegetables with the onions and garlic, to drive the egg and season to taste. The resulting mixture was divided into six parts and give each part of the form of flat pancakes.
In a large skillet with nonstick warm 2 tbsp. l. oil and fry three pancakes on low heat for 4-5 minutes on each side. They should be golden brown and soft. Skimmer shift fritters on paper towels and allow them to cool down until the remaining fried (you can add oil if necessary).
BTW Fritters can be frozen for up to 1 month. For this purpose it is necessary to give the pancakes cool down, and then shift the foil and place in a plastic bag and place in the freezer. Before serving, heat the oven to 190 ° C. With frozen pancakes remove the packaging and put them on a lightly oiled baking sheet. Top too lightly oiled and put in the oven for 15 minutes.
Warm appetizer of carrot and parsnip
INGREDIENTS
dry white wine
large egg yolks
butter - 150 g
1 parsnip root
vegetable oil
For the filling:
lemon juice
salt Carrots - 1 pc
METHOD OF PREPARATION
1. Pasternak and carrots Wash, peel. With a knife to clean the vegetables cut into wide ribbons vegetables about 1 mm thick.
2. Preheat a skillet vegetable oil. Fry, turning constantly, individually parsnips and carrots are almost to a state of chips, 7-8 minutes. Share on paper towels. When the vegetables are slightly dry off, shift into a bowl.
3. Prepare the filling. Pour the yolks in a saucepan, add the wine and lemon juice. Put in a water bath and whisk whisk until a thick foam. Continuing to whisk, pour a thin stream of melted butter. Remove from heat, season with salt and pepper to taste. Post to vegetables.
Potato chops with parsnips
INGREDIENTS
Article 4-5. l.
sunflower oil egg - 1 pc
350 g parsnip (or other root vegetables - such as carrots, celery)
450 g potato
Onions - 1 small onion
Garlic - 1 clove
METHOD OF PREPARATION
Potatoes and parsnips peel and grate. To wring out the liquid and put everything in a bowl.
Onions and garlic are peeled, finely chopped. Mix the vegetables with the onions and garlic, to drive the egg and season to taste. The resulting mixture was divided into six parts and give each part of the form of flat pancakes.
In a large skillet with nonstick warm 2 tbsp. l. oil and fry three pancakes on low heat for 4-5 minutes on each side. They should be golden brown and soft. Skimmer shift fritters on paper towels and allow them to cool down until the remaining fried (you can add oil if necessary).
BTW Fritters can be frozen for up to 1 month. For this purpose it is necessary to give the pancakes cool down, and then shift the foil and place in a plastic bag and place in the freezer. Before serving, heat the oven to 190 ° C. With frozen pancakes remove the packaging and put them on a lightly oiled baking sheet. Top too lightly oiled and put in the oven for 15 minutes.
Warm appetizer of carrot and parsnip
INGREDIENTS
dry white wine
large egg yolks
butter - 150 g
1 parsnip root
vegetable oil
For the filling:
lemon juice
salt Carrots - 1 pc
METHOD OF PREPARATION
1. Pasternak and carrots Wash, peel. With a knife to clean the vegetables cut into wide ribbons vegetables about 1 mm thick.
2. Preheat a skillet vegetable oil. Fry, turning constantly, individually parsnips and carrots are almost to a state of chips, 7-8 minutes. Share on paper towels. When the vegetables are slightly dry off, shift into a bowl.
3. Prepare the filling. Pour the yolks in a saucepan, add the wine and lemon juice. Put in a water bath and whisk whisk until a thick foam. Continuing to whisk, pour a thin stream of melted butter. Remove from heat, season with salt and pepper to taste. Post to vegetables.
