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Jekka's Herb Cookbook
by Jekka McVicar

Celery Leaf And Mashed Parsnip Patties
My aunt, many years ago, introduced me to mashed parsnips. This dish is not only delicious in its own right, but when combined with celery leaf, with its unique flavor, it makes a lovely light supper or lunch.
Serves 2-4


• 1½ Ib (750 g) large parsnips, peeled and cut into large chunks (discard any woody cores)
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1/2 cup (125 ml) ricotta or cottage cheese
• 2 tbsp (30 ml) celery leaf, finely chopped
• 2 eggs, separated
• Salt and freshly ground pepper and nutmeg
• Butter, for greasing
• Grated Cheddar, or any hard cheese


Preheat the oven to 400°F (200°C).

Boil the parsnips in a large saucepan of slightly salted water until tender. Drain and mash with the onion, garlic and ricotta and add the finely chopped celery leaf. Beat in the egg yolks and season well with salt, pepper and nutmeg.

Whisk the egg whites until stiff, then fold into the parsnip mixture. Place about 6 to 8 spoonfuls of the mixture in a greased baking dish (depending on its size), sprinkle each one with grated cheese and bake for 30 to 35 minutes, until nicely browned.
Serve immediately.


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