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Parsnip Thyme Fritters with Greens & Dijon Hummus
2 or 2 Serving Dinner

Parsnip Thyme Fritters

with Greens & Dijon Hummus

Dijon mustard is an underappreciated gem. You might think it’s just another condiment, but the combination of vinegar, mustard seeds, and white wine results in a transformative topping or ingredient. In this dish, Dijon really shines atop sweet and savory fritters.

Tags:
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
650
FAT
17g
CARBOHYDRATES
105g
PROTEIN
25g

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INGREDIENTS

  1. 1 onion
  2. 3 cloves garlic
  3. 1 can garbanzo beans
  4. 8 oz parsnips
  5. 1 lemon
  6. ¾ cup garbanzo bean flour
  7. 2 tbsp rice flour
  8. 2 tsp dried thyme
  9. 2 tbsp Follow Your Heart Soy Free Vegenaise
  10. 1 tbsp Dijon mustard
  11. 4 oz Roma greens
  12. ¼ cup peppadew peppers
  13. Salt and pepper*
  14. 2 tbsp + 2 tsp vegetable oil*
  15. 2 tsp olive oil*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Food processor, Large nonstick skillet, Box grater, Zester or microplane
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
650
FAT
17g
CARBOHYDRATES
105g
PROTEIN
25g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare produce

Peel and thinly slice the onion. Mince 2 cloves garlic. Drain and rinse the garbanzo beans. Peel the parsnips and shred using the large side of a box grater. Zest and halve the lemon.

2
Brown the onion

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the sliced onion and cook until browned, about 3 to 4 minutes.

3
Make the fritter batter

Combine the garbanzo bean flour, rice flour, minced garlic, dried thyme, 1 tsp salt, a pinch of pepper, and ¾ cup water in a large bowl. Whisk until smooth. Add the cooked onion, 2 cups of shredded parsnip (reserving any remaining parsnip for your own use), and ½ cup garbanzo beans. Mix the fritter batter until the vegetables are evenly coated.

4
Cook the fritters

Return the skillet to medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, use a ¼ measuring cup to scoop the fritter batter into the skillet, working in batches. Press to flatten the fritters to 1 inch, and cook until browned and crispy, about 2 to 3 minutes per side. Transfer the parsnip thyme fritters to a paper towel-lined plate and sprinkle with salt.

5
Make the hummus

In a food processor, combine the remaining clove garlic, remaining garbanzo beans, Vegenaise, Dijon mustard, lemon zest, juice from just half the lemon, 1/4 tsp salt, and a pinch of pepper. Blend Dijon hummus until smooth.

6
Serve

Add the Roma greens and peppadew peppers to a large bowl along with the remaining lemon juice, 2 tsp olive oil, and a pinch of salt and pepper and toss to combine. Spread some of the Dijon hummus onto plates. Divide Roma greens between them and top with the parsnip thyme fritters. Serve with any remaining Dijon hummus on the side.

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