Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Parsnip Puffs

4 cups mashed cooked parsnips 1/2 tsp. salt
1 cup all-purpose flour 1/4 tsp. mace
2 tsp. baking powder   shortening for deep frying
3 eggs; beaten    

In a bowl combine parsnips, flour, baking powder, eggs, salt, and mace; mix well.

Heat shortening to 375° F. in a 12" Dutch oven using 18-20 briquettes bottom. Drop parsnip batter by tablespoon into hot shortening and fry for 2-3 minutes until golden brown. Remove puffs from hot shortening and drain on paper towels.


Yield: 25 puffs

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