Parsnip Fritters with Balsamic-Honey Drizzle

• 2 1/2 lb. parsnips, peeled and cubed
• 1 cup all-purpose flour
• 2 green onions, thinly sliced
• 1 small jalapeno chile, seeded and minced
• 2 Tbs. olive oil
• 1 cup balsamic vinegar
• 1 Tbs. plus 1 1/2 tsp. honey
• 3 allspice berries
• 3 whole peppercorns
• 1 sprig fresh rosemary

1. To make Fritters: Steam parsnips 10 minutes in steamer, or until tender.
2. Transfer to bowl, and mash until smooth.
3. Stir in flour, green onions, and jalapeno; season with salt and pepper, if desired.
4. To make Balsamic-Honey Drizzle: Bring vinegar, 1 Tbs.
5. honey, allspice, peppercorns, and rosemary sprig to a boil in small saucepan.
6. Reduce heat to medium-low, and simmer 10 minutes, or until reduced to 1/2 cup.
7. Remove rosemary sprig and spices; stir in remaining 1 1/2 tsp.
8. honey.
9. Heat 1 Tbs.
10. oil in large nonstick skillet over medium heat.
11. Spoon 2 Tbs.
12. Fritters batter into skillet to make 2-inch patties.
13. Cook 5 minutes per side, or until crisp and golden.
14. Transfer patties to baking sheet, and keep warm in oven until ready to serve.
15. Repeat with remaining 1 Tbs.
16. oil and batter.
17. Arrange 4 Parsnip Fritters on each plate, and top with 2 Tbs.
18. Balsamic-Honey Drizzle.

parsnips, flour, green onions, jalapeno chile, olive oil, balsamic vinegar, honey, berries, peppercorns, rosemary

Taken from www.vegetariantimes.com/recipe/parsnip-fritters-with-balsamic-honey-drizzle/ (may not work)