Starter Recipes > Parsnip Logs with Red Chili Dip

This recipe is part of the February 2009 Recipes Menu

Starter - Parsnip Logs with Red Chili Dip
Main Course - Partridge Braised With White Cabbage And Bacon
Dessert - Tarte Tatin

How to make Parsnip Logs with Red Chili Dip:
A delicately flavoured starter, crisp on the outside, soft on the inside and brought to life with a spicy side dip.


Parsnip Logs with Red Chili Dip
2lb small, tender parsnips, peeled, cooked and cooled
2oz unsalted butter
black pepper and salt to taste
1/2 grated nutmeg
1 egg, beaten, in a shallow bowl
fresh white bread crumbs on a large plate
oil for deep frying
(see measure conversions for more information)


- Roughly puree the parsnips in a food processor.
- Beat in the butter.
- Add the nutmeg.
- Add salt and pepper to taste.
- Roll tablespoonfuls of the mixture into log shapes.
- Dip each log in the beaten egg.
- Roll each log in breadcrumbs.
- Deep fry the logs (preferably using a metal frying basket) a few at a time.
- Serve warm with red chili dip and a few salad leaves of choice.