Parsnips - Parsnip Fritters

Parsnips are one of my favourite winter vegetable. Their sweet taste is satisfying without being high in calories. The parsnip is a root vegetable related to the carrot, although they are paler than most carrots and have a stronger and sweeter flavour. Like carrots, parsnips are native to Eurasia and have been eaten since ancient times. They are a source of antioxidants, minerals, natural sugars and fibre.

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Parsnips are high in soluble fibre, the type that is great for digestion and aid the prevention of constipation. They help lower cholesterol and keep blood sugar on an even keel. They're a surprising source of folic acid, that B vitamin essential for women who are planning a family. Folic acid also plays a role in reducing heart disease and may help prevent dementia and osteoporosis bone fractures. Potassium, an aid to blood pressure, is present in ample quantities. Unlike their carrot cousins, however, parsnips lack beta carotene. Parsnips posses a high sugar content and are rich in Vitamin B6, Vitamin C and Vitamin E. Other vitamins include Niacin and Thiamine. Apart from their potassium content, they also provide the body with other minerals like copper, magnesium and manganese.

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Parsnips contain natural sugars which impart a sweet taste to the vegetable. The Elizabethans used parsnips as a sweetmeat with honey and spices as well as serving the root as a vegetable. The carbohydrate in the parsnip is stored in the form of natural sugars, as opposed to starches. Parsnips are considered sweeter than carrots. With almost three quarters of the sugar in parsnips as sucrose, the sugar we extract from sugar cane. Sucrose, though considered a no-no in the diet, is not at all damaging to health when consumed in its natural form from a plant source.

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The high level of soluble fibre contained in parsnips makes them a great inclusion in a cholesterol lowering, heart healthy diet and the folic acid content is of great benefit to expectant mothers and is also thought to help combat heart disease, dementia and osteoporosis. Interestingly, parsnips are also thought to improve bronchial function, so may be of particular help to asthma sufferers. The rich vitamin and mineral content of this humble root are also thought to give it diuretic and antioxidant properties and in natural medicine it has been used to treat kidney disease and for reducing obesity and cellulite and has been recommended to those suffering from anaemia.

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When choosing parsnips at the market go for crisp and firm, evenly coloured roots and store them in a plastic bag in the vegetable drawer of the refrigerator. Use them within 4 to 5 days.

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Parsnip Fritters:

These are great with cold leftover turkey or ham from the Christmas dinner, or as a starter or an accompaniment to a meal. If served as a starter, serve them with a dipping sauce of Greek yoghurt mixed with mustard and chives.

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Ingredients:

750g parsnips

Sea salt and freshly ground black pepper to season

2 garlic cloves, crushed

Leaves from 3 sprigs of thyme

1 egg

15ml butter

30ml flour

Grating of nutmeg

Oil for shallow frying

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Method:

Peel the parsnips and cut the flesh into rough 1cm cubes. Blanch them in a pan of salted boiling water for about 10 minutes until soft enough to mash with a fork. Drain and return to the pan for a minute, heating to steam off more moisture.

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Mash thoroughly and season with salt and black pepper. Stir in the garlic, thyme, egg and butter. Sprinkle with flour and a good grating of nutmeg. Beat together until smooth.

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Heat a thin layer of oil in a large frying pan. Make rough balls of the parsnip mixture between two spoons and drop into the oil. Fry for 2-3 minutes each side, turning when the first side is crusted gold. Drain on kitchen paper and serve.