Parsnip Croquettes by Marcus Wareing

This show-stealing side dish of roasted parsnips and creamy béchamel is breadcrumbed and deep-fried for crisp, golden bites

350g parsnips , peeled and left whole

2 tsp olive oil

25g unsalted butter

2 shallots , finely chopped

25g creamed horseradish

75g plain flour

2 large eggs , beaten

85g panko breadcrumbs

1 to 2 litres vegetable oil , for deep-frying

subheading: For the béchamel sauce:

50g unsalted butter

50g plain flour

300ml full-fat milk

75g cheddar , grated

½ tsp Dijon mustard

½ tbsp Worcestershire sauce

100g gruyère , grated

Note: Ingredients may have been altered from the original.

Directions at bbcgoodfood.com

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