PARSNIP PATTIES
I always grow parsnips in my garden and discovered this quick and delicious way to enjoy them. My wife and I enjoy cooking and we always turn to the recipe first in Country.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine parsnips, egg, flour and salt. Drop batter by 1/2 cupfuls onto a lightly greased hot griddle. Fry over medium heat for 4-5 minutes per side or until vegetables are tender. Serve with honey.
Nutrition Facts :
PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND GINGER
Like carrot cake, parsnip cake is lightly spiced, exceedingly moist and slathered with cream cheese frosting. This version, adapted from Susan Spungen's cookbook, "Open Kitchen," is less sweet than most. In her original recipe, Ms. Spungen candies slices of fresh ginger root to make a spectacular presentation, but store-bought crystallized ginger tastes just as spicy-sweet and delicious.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 12 to 15 servings
Number Of Ingredients 24
Steps:
- Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
- Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
- In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
- Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
- Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.
CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE
The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
- Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
Nutrition Facts : Calories 697 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium
PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Jill Silverman Hough
Categories Cake Cheese Ginger Vegetable Dessert Bake Christmas Thanksgiving Cream Cheese Vanilla Parsnip Birthday Shower Cinnamon Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
- Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)
SIMPLE PARSNIP PANCAKES
This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.
Provided by Catherine Boynton
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
- Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 14.7 g, Cholesterol 137.6 mg, Fat 13 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 641.1 mg, Sugar 4.4 g
HONEY, PARSNIP & COCONUT CAKE
This light bake, with grated parsnips and desiccated coconut, makes a great alternative to carrot cake - top with rich cream cheese icing
Provided by Angela Boggiano
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly grease a 22cm round loose-bottomed cake tin and line with baking parchment.
- Put the eggs, oil, sugar and honey in a bowl and whisk for 3-4 mins until thick and creamy.
- Sift the flour, baking powder and bicarbonate of soda over the mixture and fold in carefully, along with the parsnips and desiccated coconut. Spoon into the tin and bake for 45 mins until golden and firm to the touch. Push a skewer into the centre of the cake - if it comes out clean, then it is cooked. If it is still wet, cook for a further 10 mins. Transfer the cake to a wire rack and leave to cool completely before icing.
- Put the coconut flakes on a baking tray and put in the oven for about 5 mins until lightly toasted. Keep an eye on them, as they burn quickly.
- To make the icing, put the cream cheese and 2 tbsp honey in a bowl and beat together until smooth and creamy. Spread the icing over the top of the cooled cake and finish with the toasted coconut flakes.
Nutrition Facts : Calories 480 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
SPICED PARSNIP CUPCAKES
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook and paired these cupcakes with a classic cream-cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
- Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
- In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.
Nutrition Facts : Calories 348 g, Fat 24 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g
More about "parsnip cakes food"
PARSNIP CAKE - CTV
From more.ctv.ca
Servings 4-6Total Time 35 mins
- Preheat oven to 350F and grease two mini loaf pans. If slanted, it should measure 3” by 5.75” at the top- otherwise approximately 2.5” by 5.5” will do nicely.
- Mix together the flour, baking powder, cardamom, cinnamon and salt and sift them together. Set aside.
- Whisk together the brown sugar, maple syrup, eggs, oil, grated ginger and vanilla extract until homogenous.
SPICED PARSNIP CAKE RECIPE | SEASONAL BAKING RECIPES
From realfood.tesco.com
PARSNIP CAKE - KATIEBIRD BAKES
From katiebirdbakes.com
HOW TO MAKE CAKE WITH VEGETABLES | FOOD | THE GUARDIAN
From theguardian.com
PARSNIP CAKE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
10 BEST PARSNIP CAKE RECIPES | YUMMLY
From yummly.co.uk
CHRISTMAS SPICED PARSNIP CAKE — GREEN KITCHEN STORIES
From greenkitchenstories.com
10 BEST PARSNIP CAKE RECIPES | YUMMLY
From yummly.com
GOLDEN PARSNIP LOAF CAKE - MAGNOLIA DAYS
From magnoliadays.com
PARSNIP HAZELNUT CAKE WITH PRALINE CREMEUX - FOOD NETWORK
From foodnetwork.com
Author Elizabeth FalknerSteps 8Difficulty Intermediate
PARSNIP CAKE RECIPE - FOOD.COM
From food.com
5/5 (4)Total Time 1 hr 10 minsCategory DessertCalories 412 per serving
RECIPE: PARSNIP CAKE WITH CREAM CHEESE FROSTING - KITCHN
From thekitchn.com
PARSNIP LOAF CAKE - VEGGIE DESSERTS
From veggiedesserts.com
CARROT AND PARSNIP CAKE | BAKING RECIPES | GOODTO
From goodto.com
CARROT PARSNIP CAKE - THE TIMELESS BAKER
From thetimelessbaker.com
PARSNIP CAKE WITH CREAM CHEESE FROSTING - UMAMI GIRL
From umamigirl.com
PARSNIP CAKES WITH SOUR CREAM RECIPE - BOB CHAMBERS
From foodandwine.com
PARSNIP CAKES - REAL PLANS
From realplans.com
DORIE GREENSPAN’S TRIPLE-LAYER PARSNIP AND CRANBERRY CAKE
From newengland.com
FAMILY LIFE SWAP, FAMILY LIFE SWAP AT CHRISTMAS - PARSNIP CAKE - BBC
From bbc.co.uk
PARSNIP CAKE — NOURISH
From nourishns.ca
PARSNIP CAKE ‘WITHOUT EYTHER SPICE OR SUGAR’
From eleanorbarnett.com
PARSNIP CAKE IS THE PERFECT FALL QUICK BREAD - FOOD NETWORK
From foodnetwork.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SPICED VEGAN PARSNIP CAKE RECIPE — VEGAN RECIPE BOWL
From veganrecipebowl.com
PARSNIP CAKE - GREAT BRITISH RECIPES
From greatbritishrecipes.com
NIGEL SLATER’S PARSNIP CAKES WITH BACON | FOOD | THE GUARDIAN
From theguardian.com
PARSNIP CAKE - BAKING BUTTERLY LOVE
From bakingbutterlylove.com
EASY SPICED PARSNIP CAKE RECIPE - HOW TO MAKE PARSNIP CAKE
From goodhousekeeping.com
WHAT IS A PARSNIP AND HOW DO YOU USE IT? | ALLRECIPES
From allrecipes.com
PARSNIP CAKE RECIPE / RIVERFORD
From riverford.co.uk
PARSNIP CAKES (IRISH) RECIPE - BAKER RECIPES®
From bakerrecipes.com
ROASTED PARSNIP AND PEAR CAKE WITH CARAMEL CREAM CHEESE ICING
From gov.nl.ca
PARSNIP CAKES RECIPE | MYRECIPES
From myrecipes.com
10 BEST PARSNIP CAKE RECIPES | YUMMLY
From yummly.com
PARSNIP CAKE HEALTHY : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PARSNIP CAKE RECIPE WITH MAPLE BUTTERCREAM - AN EDIBLE MOSAIC™
From anediblemosaic.com
CORN AND PARSNIP CAKES RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love