Veggie Recipe: Vegetables Provencal and Parsnip Fritters

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I have two great vegetarian recipes for you to try out this week. Both recipes are from the book called Vegetarian: the best-ever recipe collection and are delicious, healthy and easy-to-make. For the parsnip fritters you’ll need:

2 parsnips

1 cup flour

1 separated egg

1/2 cup milk

115g washed and dried baby spinach leaves

2 tablespoons olive oil

1 tablespoon walnut oil

1 tablespoon sherry vinegar


1 tablespoon coarsley chopped walnuts

salt, ground black pepper and cayenne pepper


After you have peeled your parsnips place them in a pan of boiling water. Allow them to simmer for about 15 minutes (don’t let them get mushy). Once you’ve drained them cut them into diagonal slices but don’t cut them too thin.

Place your flour into a bowl and make a hole in the middle. Put your egg yolk in and mix well with a fork. Add the milk and keep mixing the liquid into the mixture. Add some salt, black and cayenne pepper to season the mixture and then use a whisk to beat the batter.

Next use the whisk to beat the egg white in a separate bowl. Fold in a little bit of the yolk batter and then fold the egg white into the batter.

Heat a pot of oil for frying. Dip the parsnip slices into the batter and then fry them until they are golden and fluffy. Arrange the fritters on top of a bed of spinach leaves dressed with oils, vinegar, salt and black pepper with the coarsely chopped walnuts.

Sounds great!

For the vegetable provencal you’ll need:

1 sliced onion

2 leeks sliced

2 crushed garlic cloves

1 red, yellow and green pepper, seeded and sliced

350 g sliced courgettes

225g sliced mushrooms

400g can chopped tomatoes

2 tablespoons ruby port

2 tablespoons tomato puree

1 tablespoon tomato sauce

400g can chick peas

1 cup pitted black olives

3 tablespoons chopped fresh herbs (mixed)

salt and ground black pepper

fresh herbs to garnish


Put the mushrooms, garlic, leeks, onions, peppers and courgettes into a large saucepan and add the port, tomato puree, tomatoes and tomoato sauce. Mix it all up well.

Rinse the chickpeas and once drained add them to the mixture.

Cover the mixture and bring it to the boil. Allow it to simmer for about half an hour and stir occasionally. Once the vegetables are tender remove the lid and increase the heat for ten minutes.

Add teh herbs and olives and season with salt and pepper. Serve immediately and enjoy the fruits of your hard work in the kitchen.

Image by Salazar78 via Stock.xchng.

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