Byron's Dutch Oven Recipes

Parsnip Puffs

4	cups mashed cooked parsnips	1/2	tsp. salt
1	cup all-purpose flour	1/4	tsp. mace
2	tsp. baking powder		shortening for deep frying
3	eggs; beaten

In a bowl combine parsnips, flour, baking powder, eggs, salt, and mace; mix well.

Heat shortening to 375° F. in a 12" Dutch oven using 18-20 briquettes bottom. Drop parsnip batter by tablespoon into hot shortening and fry for 2-3 minutes until golden brown. Remove puffs from hot shortening and drain on paper towels.

Enjoy!

Yield: 25 puffs

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