Winter farmers’ markets in the small suburb where I live are always a bit of an adventure, and I’m never quite sure what will be available. I recently was thrilled to find some lovely parsnips, but then I had a challenge: Could I find an interesting hundred-year-old recipe that called for parsnips?
I browsed through a couple 1916 issues of Good Housekeeping magazine and came across an intriguing recipe for Parsnip Balls, and decided to give it a try.
The Parsnip Balls only had a few ingredients and were surprisingly easy to make. They turned out awesomely. The balls were coated with ground walnuts which added a bit of crunch to the earthy, sweetness of the parsnips. This recipe is a keeper.
Here’s the recipe adapted for modern cooks:
Parsnip Balls
3-4 medium parsnips (1 cup, mashed)
15 saltine crackers (1/2 cup cracker crumbs)
1 egg yolk
1/8 teaspoon salt
1/2 cup ground walnuts
1/2 cup shortening or lard
Peel parsnips and cut into 1/2 inch cubes. Place cubed parsnips in a medium saucepan and cover with water. Using high heat bring to a boil, then reduce heat and simmer until parsnips are tender. Drain parsnips, and then mash. In the meantime, crush the saltine crackers to make crumbs.
Combine mashed parsnip, cracker crumbs, egg yolk, and salt in a bowl. Shape the mixture into 1-inch balls; then roll in ground walnuts. Place the shortening into a frying pan, and heat until hot. Drop balls into the hot shortening, then gently roll the balls with a fork until all sides are a light brown. Remove from heat and drain on paper towels.
And, here is the original recipe:
A Hundred Years Ago 
What a vintage recipe! Very unique!
Even though it’s an old recipe, I really liked this recipe and think that it would appeal to modern tastes.
Never thought of using parsnips in this way. Looks delicious. Great find! 🙂
I was very pleasantly surprised by this recipe. It was easy to make; the parsnip balls stayed together and I had no issues with them wanting to fall apart, and they had a nice taste and texture.
This sounds delicious!! Never ate parsnips that I know of, but turnips aplenty!
If you like turnips, you’d like parsnips. Parsnips are a little sweeter and milder.
This sounds fabulous!
They are delicious!
Yummy. …
I think that you’d like them.
I love parsnips. Now to wait until winter in Australia. 🙂
I’m slightly jealous. I wish it was summer here!
Absolutely why not? So interesting. Noticed I will use this recipe and include other veggies folks grow around here.
I’m looking forward to hearing how you adapt this recipe. 🙂
Now that sounds well worth a try. Even though I haven’t a clue what saltine crackers are. I love parsnips!
Saltines are the square, fairly bland crackers that they often serve with soup at restaurants (at least in the US).
Ah! They sound like the cream crackers we offer with cheese at the end of a meal.
I don’t know about this one, Sheryl . . . 😉
If you don’t like parsnips, this may not be the recipe for you. 🙂
I love putting parsnips in my soups, this looks really good! Hugz Lisa and Bear
I think that you’d like this recipe. It is yummy.
I’m not sure I’ve ever seen a parsnip, let alone eaten one. I associate them with children’s books — Peter Rabbit, maybe? I’ll have to look in the store and see if they’re stocked. I don’t remember ever seeing them in our farmers’ markets, but maybe they’ve just been off my radar.
I like parsnips. I often use them in winter vegetable mixtures. They seem like they’ve become more popular around here in recent years. If you see them, you should give them a try.
I will pass this on to my husband who has become quite a creative cook recently. We don’t eat many parsnips but,hey, why not?
Why not? They’ve definitely grown on me over the years. 🙂
I would give them a try since they are coated with nuts.
I think that you’d like them.
And a parsnip in a pear tree! Can’t say I’ve ever used parsnips, but it does sound interesting!
🙂 You should give parsnips a try. I like them.
I’ve never run across parsnips in my shopping for vegetables – but of course I haven’t looked for them either. Wouldn’t know one if I came across it! This does sound delicious though. What family of vegetable does the parsnip belong to Sheryl? ~Elle
Parsnips are have a somewhat similar taste to turnips–but they are sweeter and milder.
I was thinking turnips!
They look and sound delicious! 🙂
They are very tasty.
These sound wonderful – I love both parsnips and nuts.
If you like parsnips and nuts, you’d definitely like this recipe.
May try these … We can get great local parsnips at our ‘eat local’ store.
You’re lucky to have an “eat local” store that is open year-round.
This sounds delicious – must give it a try!
I think that you’d like it.
Wow! This is so interesting. It’s a good thing you’re looking back in time for all of us. Just think what we miss!
I have a lot of fun pulling these posts together. It’s nice to hear that you enjoy them.
Another good looking recipe. Would you consider them appetizers?
My husband and I ate them as a vegetable; but, now that you mention it, I think that they would make a nice appetizer. If I was going to serve them as an appetizer, I’d probably make them a little smaller than what I did.
Yummy! Love parsnips. During WWII my Nana used to boil parsnips and flavor them with banana essence because the children hadn’t seen fruit in the UK for a long time.
What an interesting story! Thanks for sharing it. I never would thought about combining parsnips with a banana flavoring. Now I’m intrigued–and may have to try it. 🙂
I wouldn’t bother unless you were desperate! The Brits had all sorts of ways to deal with shortages. My mum and her siblings had dresses made out of flour sacks, bleached and dyed. The material was very nice cotton back then.
I admire how people made due with what was available back then.
This recipe looked so lovely & inviting & that is why, I made it yesterday evening! Divine is the word! xxx
It’s wonderful to hear that you made them, and that you enjoyed them. Thanks for letting me know.
Always! x