So a few weeks back we had a bumper of surplus parsnips, so I went on a bit of a mission on what to do with a glut of surplus parsnips, aside from the regular roast ’em & eat ’em. So after I made a root veg curry, I turned my mind to desserts, and let me tell you, veg ain’t just for the roasting tin.
I then proceeded to go on a bit of a vegetable-dessert bender, and made a loaf, and cake and a pie (the pie was butternut squash, as I felt I’d done enough parsnips by that stage).
Anywho, both this recipe and the parsnip cake recipe (to be posted) aren’t mine – I shamelessly borrowed them from the wider internetwebs. Well nevermind. A stolen parsnip cake recipe is just as sweet….
⦁ Parsnips – ~125g grated (~2ish)
⦁ Butter – 170g
⦁ Sugar – 170g
⦁ Eggs – 3
⦁ Flour – 1 2/3 cups plain flour
⦁ Baking powder – 2 tsps
⦁ Milk – 3 tbsps (less if you’re a bit over in the ‘snips department like I was)
- Preheat the oven to 170°C. Grease a loaf pan and line with baking parchment.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- And the eggs one at a time and beat each one in well.
- Mix in the parsnip and then sift in the flour and baking powder and combine. Add the milk and gently stir to combine.
- Pour the mixture into the loaf pan and bake for 60 minutes or until an inserted skewer/toothpick comes out clean.
- Cool: in the tin for ~15 minutes; then remove from the tin and allow to cool completely on a wire rack.
Original recipe here: https://veggiedesserts.com/parsnip-madeira-cake/