Piccolo Parsnip Fritters with Colston Bassett Blue Cheese Cream Dip


Preparation time Not specified

Cooking time 40 - 45 minutes


500g Piccolo parsnips, washed, trimmed and cut into chunks
50g butter
1 small onion, peeled and finely chopped
1 medium egg, beaten
2-3 tbsp plain flour
Sea salt and black pepper


Bring a pan of salted water to the boil and cook the Piccolo parsnips until tender, approximately 8 minutes. Drain the Piccolo parsnips and mash roughly. Set aside to cool.

Melt the butter in a saucepan over a medium heat. Add the onion and cook gently for 3-4 minutes until just soft but not coloured, add to the Piccolo parsnips along with the nutmeg. Remove from the heat, season well, cool and then add the flour and beaten egg. If the Piccolo parsnip mixture is too soft add a little more flour, it will still be quite soft. Chill the mixture well, until really cold. Then with wet hands, shape the mixture into little patties, canap