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Ingredients

• 1 pound [450 g] parsnips, peeled, cored, cooked in water or stock until tender, and mashed
• 2 tablespoons [30 mL] flour
• ½ teaspoon [3 mL] baking powder
• ¼ teaspoon [1 mL] garlic powder
• Salt and black pepper to taste
• Pinch of ground mace
• 1 tablespoon [15 mL] unsalted butter, melted
• 1½ cups [360 mL] half-and-half
• 1 slice onion
• 1 garlic clove, bruised
• 1 small carrot, sliced
• 3 peppercorns, cracked
• 2 sprigs of parsley
• 2 sprigs of thyme
• Light roux of 2 tablespoons [30 mL] butter cooked with 2 tablespoons [30 mL] flour
• ½ cup [120 mL] grated Cheshire or cheddar cheese
• ¼ teaspoon [1 mL] dry mustard mixed with 1 tablespoon [15 mL] of sauce to form a slurry
• 1 large egg, beaten
• ½ cup [120 mL] dry breadcrumbs
• Butter or oil, for frying
• 4 strips smoked bacon, diced, fried until crisp, and drained on paper towels
• Chopped watercress, for garnish

Description

Parsnips Have Been Popular In Ireland Since Early Christian Times And Were Instrumental In Helping Many Irish Survive The Potato Famine. They Are Often Combined With Carrots, And Are Eaten Mashed, Roasted, Fried, And, As In This Recipe, In Cake Or Croquet

Chow