Parsnip Fritters and Cranberry-Apple Relish

Relish:
2 cups unpeeled, chopped apples
1/3 cup orange juice (or sweet red wine, or cranberry juice cocktail)
2 cups chopped fresh cranberries
½ cup chopped walnuts
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ cup sugar

Fritters:
2 cups cooked, mashed parsnips, cooled
2 cups cooked, mashed potatoes, cooled
½ cup egg substitute, or 4 egg whites
1 tablespoon chopped fresh tarragon, or 1½ teaspoons dried
1 tablespoon chopped fresh chives or green onion tops
½ teaspoon salt
¼ teaspoon white pepper
1 tablespoon canola oil

To make relish: In a bowl, toss chopped apples with orange juice. Add cranberries, nuts, cinnamon, nutmeg, and sugar.
Cover and refrigerate. Remove from refrigerator 15 to 20 minutes before serving time. Stir before serving.

To make the fritters: It's easiest if you cook and mash parsnips and potatoes the day before making the fritters. In a small bowl, mix mashed parsnips and potatoes. Stir in egg substitute, tarragon, chives, salt, and pepper.
Heat oil in a nonstick frying pan that has been sprayed with nonstick cooking spray. Drop potato mixture into pan in several mounts, using about 3 tablespoons batter for each, and smooth into patties with the back of a spoon. Fry until crisp on both sides. Place on a serving platter and keep warm in a 200°F oven while you make the remaining fritters.
Serve with cranberry-apple relish

 

that'd be yummy to make this thanksgiving... will save it for then!

 

POW WOW Chow