Gruyère, parsnip and thyme beignets
Australian Gourmet Traveller French appetiser recipe for Gruyère, parsnip and thyme beignets.
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Cooking tools:
- Food processor
- Deep-fryer
- Deep-fry thermometer
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Whisk
- Mixing bowl
- Spoon
- Paper towel
Ingredients
- 90 gm butter, coarsely chopped
- 1 tbsp thyme leaves, plus extra to serve
- 400 gm parsnips (about 2 large), cored and coarsely chopped
- 3 garlic cloves
- 200 ml milk
- 80 gm plain flour
- 2 eggs
- 120 gm coarsely grated Gruyère
- For deep-frying: vegetable oil
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