Brush the parsnips and carrots very well under running water. Cut root ends, stalks and, if necessary, bad spots into small pieces.
Finely grate the beets. Remove the skin from the potatoes, grate them as well and mix them with the parsnips and the carrots.
Rinse and dry the parsley and chop it finely.
Add the eggs, flour, salt, honey, fennel seeds, cilantro and parsley to the parsnips form and mix everything together very well. You want to get a dough that is easy to shape, but not too firm. Depending on whether the dough is too soft or too firm, add a little more water or flour.
Form the dough into 2 cm thick and 8 cm long cookies with floured hands.
Heat the oil in a frying pan and fry the parsnip biscuits at low temperature for about 4 minutes on each side until golden brown and serve immediately.
Serve with: Leaf spinach.
Time needed : 45 min
Our tip: Use young, tender spinach from the farmers’ market!
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