You Hate Parsnips?

Here’s how you win over a parsnip skeptic. Boil the parsnips until soft, push them through a sieve into a smooth puree, then spike the mixture with curry powder and fry spoonfuls in hot butter until golden and crisp on the outside.

The curry powder transforms parsnips from a forgettable root vegetable into something with real warmth and personality. The natural sweetness of the parsnip plays off the curry’s earthy spice in a way that surprises people who think they don’t like this vegetable.

Sieving the boiled parsnips removes any fibrous bits and creates a batter-like consistency. The flour and beaten eggs bind everything together so the fritters hold their shape in the pan without falling apart.

Pro Tips

• Boil the parsnips until they’re completely soft, not just fork-tender. They need to pass through the sieve without a fight.
• Get the butter properly hot before adding spoonfuls of the mixture. Cool butter means greasy, pale fritters instead of crisp, golden ones.
• Flatten the fritters slightly with the back of the spoon for even browning. Thick lumps stay raw in the center.
• Only flip once. Fussing with them breaks the crust before it sets.

Variations

• Add a pinch of ground cumin or garam masala alongside the curry powder for a more complex spice profile.
• Mix in finely chopped chives or scallions for a savory, oniony bite.
• Serve with a yogurt-mint dipping sauce instead of gravy for a lighter accompaniment.