Parsnip medallions

Estafette recipe card
Makes 8
Preparation / Cooking time: about 45m all told

This recipe comes from the company that runs our local organic shop; it is translated from the Dutch. The Mammal hasn't tried it (yet), but based on other recipes from the same source, it should be very tasty indeed.

Ingredients
400g parsnips
350g mature cheese
2 eggs
4 tablespoons sieved flour
half teaspoon ground nutmeg
pepper and salt to season
1.5 tablepsoons chives or parsley
flour for coating
2 tablespoons butter

Method
Peel the parsnips and grate them finely along with the cheese. Mix in a bowl with the eggs, flour, nutmeg, pepper, salt, and chives*.

Make small, elegant medallions from the mixture, and coat them with flour. Cook them with the butter in a pan on a moderate heat until browned on one side; make sure it has a nice crust.

Turn the medallions over carefully and let them cook over a half-high** heat until this side also has a nice crust. Serve straight away.

*Assumed, since the chives have mysteriously vanished in the recipe card by this stage. The proofreader was clearly asleep on the job!

** Not sure how 'half-high' differs from 'moderate'; the Dutch terms probably have some very specific meaning in cooking. Use your own judgement as to whether you need to adjust the heat level or leave it as it is.

© Estafette Odin BV / Marion Pluimes