Anyone have a parsnip recipe

Have got heaps of parsnips, want a recipe that isn't soup, roastedor carrots & parsnips together, any ideas??? thanks

I typed Parsnip Cake into Google and it came up with a variety of recipes. See what you think.

thanks, never thought of googling!!

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.

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.

Check out Delia Smiths recipe for parmesan coated parsnips.So Yummy and they can be frozen before cooking.

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.

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