Spiced Parsnip Cupcakes Food

SPICED PARSNIP CUPCAKES

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.

PARSNIP SPICE CAKE

Steps:

• Preheat the oven to 350˚F. Grease a 9-inch round cake pan or two 12-cup muffin tins (or line the muffin tins with cupcake papers).
• In a medium bowl, whisk together the eggs, oil, sugar, baking soda, salt, ginger, and cloves. Add the parsnips, cherries or cranberries, and walnuts and whisk thoroughly. Stir in the flour and mix until fully combined. Pour the batter into the cake pan or fill the muffin tins three-quarters full. Bake until a toothpick inserted into the center comes out clean, 20 minutes for cupcakes or 40 minutes for a cake. Let cool for 5 minutes in the pan before inverting onto a cooling rack to cool completely.
• Frost with the cream cheese frosting and garnish with additional cherries.
• Cream Cheese Frosting
• Beat the butter in a small bowl and add the cream cheese. Mix until thoroughly blended, scraping the sides of the bowl while stirring. Stir in the vanilla and lemon juice. Add the powdered sugar, 1/4 cup at a time. Taste after each addition for sweetness. Add more powdered sugar until the desired level of sweetness is reached.
• Make Ahead
• The cake or cupcakes can be stored, covered, for up 3 days at room temperature or 5 days in the refrigerator.

SPICY ROASTED PARSNIP SOUP

Steps:

• Heat oven to 220C/fan 200C/gas 7.
• In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
• Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
• Spread over a heavy baking sheet, then roast for 30 mins until tender.
• Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
• Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
• Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

SPICED PARSNIP SOUP

Steps:

• Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
• Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.

SPICED PARSNIP SOUP

Steps:

• Heat a little oil in a saucepan add onions and garlic, Heat through until onions are tender and transparent in colour. Remove onions/garlic from the pan and set aside.
• Add parsnip to the used saucepan amd cook, stirring occasionally until browned. (A little more oil may be needed in the pan).
• Add the onion/garlic mix back to saucepan and add the spices, stir in well and cook for a further minute or until fragrant.
• Add the wine amd stir until any brown deposits on the side or bottom of the pan are removed and mixed into the wine. (deglaze the pan) then add chicken stock. Simmer for 5 minutes or until parsnip is tender.
• Add sour cream and using a stick blender or processor ~ process mix until the soup until smooth.
• Season with salt and pepper (optional).
• Serve sprinkled with parsley.