Piccolo Parsnip Fritters with Colston Bassett Blue Cheese Cream Dip


  • 500g Piccolo parsnips, washed, trimmed and cut into chunks
  • 50g butter
  • 1 small onion, peeled and finely chopped
  • 1 medium egg, beaten
  • 2-3 tbsp plain flour
  • Sea salt and black pepper
  • ½ teaspoon freshly grated nutmeg


  • 2/3 eggs
  • 100g seasoned flour
  • 100g panko breadcrumbs
  • 500ml rapeseed oil or vegetable oil, to fry

Colston Bassett Blue Cheese Cream Dip

  • 120g Colston Bassett Stilton, crumbled
  • 142ml sour cream or Greek yoghurt
  • ½ lemon squeezed
  • 1 tbsp mayonnaise
  • Sea salt and black pepper
  • Paprika and flat leaf parsley, to garnish

Paprika and flat leaf parsley, to garnish.

Piccolo Parsnip Fritters

Bring a pan of salted water to the boil and cook the Piccolo parsnips until tender, approximately 8 minutes. Drain the Piccolo parsnips and mash roughly. Set aside to cool.

Melt the butter in a saucepan over a medium heat. Add the onion and cook gently for 3-4 minutes until just soft but not coloured, add to the Piccolo parsnips along with the nutmeg. Remove from the heat, season well cool and then add the flour and beaten egg. If the Piccolo parsnip mixture is too soft add a little more flour, it will still be quite soft. Chill the mixture well, until really cold. Then with wet hands, shape the mixture into little patties, canapé size or larger as a starter or side dish with steak.

Flour the patties with the seasoned flour, then dip them in the beaten egg and toss in the panko breadcrumbs. Chill again for 30 minutes. Heat the oil in a large deep frying pan to 175°C and fry the patties or you can use a deep fat fryer.

Serve with the Colston Bassett blue cheese cream dip.


Colston Bassett Blue Cheese Cream Dip

Place all of the ingredients for the dip in a food processor or in a mixing bowl and blend together. Season if required and serve with the fritters in a bowl with a dusting of paprika and some chopped flat leaf parsley.