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Parsnip Carrot Patties (vegan, gluten-free, soy-free) March 23, 2011

Makes 14 patties.

1 white onion, thinly sliced

3 tablespoons olive oil

1 pound parsnips, peeled and cut into large chunks

2 carrots, peeled and cut into large chunks

2-3 tablespoons chopped scallions

1/3 cup  brown rice flour

2 tablespoons water

3/4 teaspoon salt

1/8 teaspoon pepper


Saute the onion in the olive oil on medium heat until it is lightly browned.

Add the scallions and cook another minute.

Place contents of the pan in a large bowl.

Bring a large pot of water to a boil.

Boil the parsnips and carrots for 5 minutes.

Drain, remove and shred or pulse in a food processor until very small pieces.

Add the parsnip/carrot mixture to the onion mixture.

Add in the flour, water, salt and pepper and mix until well combined.

Form 3 inch patties and cook in olive oil.

Cook each side until browned.







3 Responses to “Parsnip Carrot Patties (vegan, gluten-free, soy-free)”

  1. Laura Says:

    Wow, these look great! Thanks for the recipe. ❤ Laura

  2. woodsnake Says:

    these are just what I was looking for as I’m about to embark on an elimination diet and I love parsnip patties.

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