|Parsnips||1 Pound, peeled and cut into 3/4-inch chunks (Fresh Ones)|
|Butter/Margarine||4 Tablespoon, divided|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped chives||2 Teaspoon|
|Fresh bread crumbs||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Tablespoon|
1. Pour 1 inch water into medium saucepan. Bring to a boil over high heat; add parsnip chunks. Cover; boil 10 minutes or until parsnips are fork-tender. Drain. Place in large bowl. Coarsely mash with fork; set aside.
2. Heat 2 tablespoons butter in small skillet over medium-high heat until melted and bubbly. Add onion; cook and stir until transparent. Stir in flour with wire whisk; heat until bubbly and lightly browned. Whisk in milk; heat until thickened. Stir flour mixture into mashed parsnips. Add chives and season with salt and pepper to taste.
3. Form parsnip mixture into four patties. Spread bread crumbs on plate. Dip patties in bread crumbs to coat all sides evenly. Press crumbs firmly into patties. Place on waxed paper and refrigerate 2 hours.
4. Heat remaining 2 tablespoons butter and oil in 12-inch skillet over medium-high heat until butter is melted and bubbly. Add patties; cook about 5 minutes on each side or until browned. Transfer to warm dish. Garnish as desired.