Muddy Stilettos


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1200" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/p24-curried-parsnip-croquettes.jpg" alt="Curried Parsnip croquettes A VERY VEGAN CHRISTMAS" class="wp-image-84081" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/p24-curried-parsnip-croquettes.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/p24-curried-parsnip-croquettes-500x600.jpg 500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/p24-curried-parsnip-croquettes-833x1000.jpg 833w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/p24-curried-parsnip-croquettes-438x525.jpg 438w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Nail your party food and keep the vegans happy. Coming right up. Deep dive into Sam Dixon&#8217;s <em><a href="https://www.amazon.co.uk/Very-Vegan-Christmas-Plant-Based-Celebrating/dp/0600638030" target="_blank" rel="noreferrer noopener">A Very Vegan </a><a href="https://shop.kew.org/very-vegan-christmas">Christmas</a></em> (Hamlyn, £16.99) and you&#8217;ll stumble across this tasty curried parsnip croquette. They have great balance of flavour and texture.– and can be made a day in advance, Cinders. Just keep these beauties refrigerated until you&#8217;re ready to fry.</p>



<p><strong>Serves 4 –6</strong></p>



<h2 class="wp-block-heading" id="h-ingredients">INGREDIENTS</h2>



<h3 class="wp-block-heading" id="h-parsnips"><strong>Parsnips</strong></h3>



<ul>
<li>500 g (1 lb) parsnips, peeled and cut into chunks</li>



<li>1.5 litres (2 1/2 pints) vegetable oil, for deep-frying</li>



<li>Mango chutney, to serve (optional)</li>
</ul>



<h3 class="wp-block-heading" id="h-sauce">Sauce</h3>



<ul>
<li>50g (2 oz) vegan butter</li>



<li>70g (2 ¾&nbsp; oz) plain flour</li>



<li>300ml (1/2 pint) dairy-free milk</li>



<li>1 teaspoon Dijon mustard</li>



<li>1 tablespoon curry powder</li>



<li>½ teaspoon ground turmeric</li>



<li>Pinch of chilli powder</li>



<li>Salt and pepper</li>
</ul>



<h3 class="wp-block-heading" id="h-coating">Coating</h3>



<ul>
<li>75 g (3 oz) plain flour</li>



<li>75 g (3 oz) dairy-free milk</li>



<li>100 g (31/2 oz) panko breadcrumbs</li>
</ul>



<h2 class="wp-block-heading" id="h-method">METHOD</h2>



<p>Cook the parsnips in a saucepan of boiling water or steam for about 10–15 minutes until tender, then drain and cool.</p>



<p>To make the sauce, melt the vegan butter in a medium-sized saucepan over a medium heat, stir in the flour until you have a smooth paste and cook for 1 minute, stirring constantly. Gradually add the milk, and cook until the sauce thickens. Stir in the mustard and spices, and season to taste. Scrape the sauce into a bowl, let it cool and cover with clingfilm.</p>



<p>Blend the cooled parsnips in a food processor until fairly smooth, then stir into the cooled sauce, re-cover and refrigerate for 1–2 hours.</p>



<p>To coat the croquettes, put the flour, milk and panko breadcrumbs in 3 separate bowls. Scoop a heaped tablespoon of the parsnip mixture and roughly shape into a croquette. Lightly coat with the flour, then dip into the milk and then roll in the panko. Place the finished croquette on a baking tray. Repeat with the remaining mixture. Chill the croquettes in the refrigerator for at least 30 minutes, or overnight.</p>



<p>Heat the oil in a large, deep heavy-based saucepan or deep-fat fryer (make sure there is at least 5 cm/2 inches between the surface of the oil and the top of the pan) to 180°C (350°F): add a few breadcrumbs to the oil, and if they sizzle, the oil is ready.</p>



<p>Fry the croquettes in batches of 4–5 for about 2–3 mins, or until golden brown. Remove and drain on a baking tray lined with kitchen paper, then let them cool for 2 mins before serving with mango chutney, if preferred.</p>


Recipe: Curried parsnip croquettes perfect for parties

You may also like