Categories: Vegetables, Ceideburg 2 
      Yield: 1 serving 
  
           Parsnips 
      1    Dessert spoon flour 
      1 ts Curry powder 
           Salt and pepper 
      3    Native eggs 
        l  Melted butter 
  
  Peel and boil parsnips and put through a sieve.  Add flour, curry 
  powder, salt and pepper, well beaten eggs and butter.  When the 
  mixture is quite smooth, drop spoonfuls into very hot butter and fry 
  light brown, turning once.  Serve with boiled rice and hot brown 
  gravy. 
   
  Posted by Stephen Ceideburg November 25 1990.