Snacks and sides

Gruyère, parsnip and thyme beignets

Australian Gourmet Traveller French appetiser recipe for Gruyère, parsnip and thyme beignets.
Gruyère, parsnip and thyme beignets

Gruyère, parsnip and thyme beignets

Chris Chen
1H 10M
1H 30M

These bite-sized morsels are a perfect pre-dinner nibble. The great thing about this recipe is that you can make the mixture up to a day in advance, and cook the beignets just before serving.




1.Preheat oven to 200C. Melt one-third of the butter and half the thyme in a small saucepan. Scatter parsnip and garlic in a single layer on a baking-paper-lined oven tray, drizzle with butter mixture, season to taste and roast until caramelised and very tender (35-40 minutes). Process in a food processor until very smooth and set aside.
2.Combine milk, remaining butter and a pinch of salt in a saucepan and bring slowly to the boil over low heat. Whisk in flour, whisking continuously until mixture thickens and pulls away from sides of pan (1-2 minutes). Cool slightly, then add eggs one at a time, beating well to combine. Cool completely then fold in parsnip mixture, cheese and remaining thyme.
3.Preheat vegetable oil in a deep-sided saucepan or deep-fryer to 170C. Deep-fry quenelles of mixture in batches until golden and cooked through (4-5 minutes), drain on absorbent paper and serve immediately scattered with sea salt and extra thyme.

Drink Suggestion: Dry apéritif white such as Muscadet. Drink suggestion by Max Allen


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