Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |


6 medium-sized parsnips: 1 egg: + level teaspoonful salt: oz. melted butter: a good oz. flour. Boil the parsnips and mash them up well. Add an egg to this purée and beat until the mixture is light. Now mix in the salt, butter and flour, mix well together again and drop by spoonfuls on to a greased heavy frying-pan, as in making pancakes, and fry brown on both sides.

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