P167 CEEFAX 167 Wed 11 Nov 16:41/43
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PARSNIP AND ALMOND
FRITTERS (serves 4-6)
Peel and boil 2 lbs parsnips until
tender. Drain and either mash to a
puree or sieve. Mix the puree with 2
eggs, ¼ pint single cream, 3oz melted
butter, dessert spoon of flour, salt
and pepper to taste and 3oz chopped,
roakted almonds.
Drop spoonfuls of the mixture into a
pan of hot oil and deep fry until crisp
and golden.
Drain on absorbent paper and serve
immediately - particularly good with
fried fish.
Food and farming index 161