Have got heaps of parsnips, want a recipe that isn't soup, roastedor carrots & parsnips together, any ideas??? thanks
maximus44,
Jul 13, 7:41pm
I typed Parsnip Cake into Google and it came up with a variety of recipes. See what you think.
donna23,
Jul 13, 7:48pm
thanks, never thought of googling!!
pam.delilah,
Jul 13, 8:30pm
where are some I have tried and are good Parsnip cake one
1 cup sugar 1 ¼ cup veg oil 1tsp vanilla essence ½ cup crushed pineapple 1 cups of grated parsnip 11/3 cup plain flour 2 Eggs ½ tsp salt 1 tsp baking soda ½ cup currants 2 tbsp ground cinnamon
Preheat oven to 160 c. Grease a 20 cm springform cake tin Whisk sugar, oil and v essence together to combine Add eggs one at a time until creamy Stir in pineapple Place grated parsnip, flour, salt, baking soda, currants and cinnamon in to a bowl. Pour in wet mixture, stir to combine Spoon into grease tin Bake for 1 ½ hours When cold ice with lemon cream cheese icing
lemon cream cheese icing 1 cup softened cream cheese Finely grated rind of one lemon 50g butter, ½ cup caster sugar
Beat all together until creamy
Two 250g unsalted butter, softened 250g caster sugar 4 medium eggs 250g self-raising flour, sifted 1 teaspoon ground mixed spice 175g toasted hazelnuts, finely chopped 250g peeled and finely grated parsnips (weight after preparation) 4 tablespoons milk For the topping: 125g cream cheese 60g unsalted butter, softened about 250g icing sugar, sifted 60g toasted hazelnuts, roughly chopped Cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time, adding a spoonful of flour with each one. Fold in the remaining flour, plus the spice, nuts, parsnips and milk. Use baking parchment to line a rectangular tin, roughly 28 x 18cm. Spoon in the mixture and place in the centre of an oven preheated to 180°C/Gas Mark 4. Bake for 40–50 minutes, until a skewer inserted in the centre comes out clean. Remove from the oven and leave in the tin for 10 minutes before turning out on to a wire rack to cool completely. To make the topping, place the cream cheese and butter in a bowl and beat until soft. Beat in enough icing sugar to give a thick consistency. Spread the icing over the cake and scatter on the chopped hazelnuts. Cut into squares or triangles to serve.
pam.delilah,
Jul 13, 8:32pm
combine with other vegs for a Kitchen Garden Cake Ingredients 180g butter, 180g caster sugar, 3 eggs, 225g SR flour, ½ tsp ground nutmeg, 120g grated parsnip, 120g grated carrot, 120g grated sweetpotato, 120 grated eating apple, Zest and juice 1 orange Method heat the oven to /180’C/. Cream together the margarine and sugar and beat in the eggs. Sieve together the flour and nutmeg and fold into the cake mixture along with the carrot, parsnip, sweetand apple. Stir in the orange zest and juice. Turn into a 20cm round cake tin and bake for 50-60 minutes until a skewer comes out clean. Turn on to a wire rack to cool. Drizzle with an orange water icing.
kiwitrish,
Jul 13, 9:23pm
Check out Delia Smiths recipe for parmesan coated parsnips.So Yummy and they can be frozen before cooking.
bluejay,
Jul 13, 10:08pm
Parsnip Bake 125 gms cream cheese 1/2 cup milk 3 large parsnips (cooked and mashed) 1 egg, lightly beaten 1/2 packet creamy onion soup 1 cup grated cheese
Beat cream cheese.Add other ingredients.Cook in moderate oven 30 or 40 minutes.
vivian,
Aug 5, 10:13am
Parsnip fritters are great - you can use other vegies as well. Great the parsnips and then add things to the mix, cheese, eggs and then flour (gluten free works). Add s&P then add 1/2 scoop mix to an oiled fry pan
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