Catherine Berwicks Parsnip Maple Syrup Cake Recipes

CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE

Catherine Berwick's Parsnip & maple syrup cake image

The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake

Provided by Good Food team

Time 1h5m

Number Of Ingredients 14

Ingredients

175g butter , plus extra for greasing
250g demerara sugar
100ml maple syrup
3 large eggs
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips , peeled and grated
1 medium eating apple , peeled, cored and grated
50g pecans , roughly chopped
zest and juice 1 small orange
icing sugar , to serve
250g tub mascarpone
3-4 tbsp maple syrup

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

MAPLE-ROAST PARSNIPS

Maple-Roast Parsnips image

Provided by Nigella Lawson : Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 3

Ingredients

2 1/4 pounds parsnips
4 fluid ounces vegetable oil
3 1/2 fluid ounces maple syrup

Steps:

Preheat the oven to 400 degrees F.
Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
To serve place on a clean serving dish.

BRAISED PARSNIPS WITH MAPLE SYRUP AND PECANS

Braised Parsnips with Maple Syrup and Pecans image

"I grew up eating braised carrots with brown sugar and I associate them with the holidays. I love the freshness and unusual sweetness parsnips have and, to me, parsnips naturally gravitate to pecans. I also love to feature pecans in other places besides pecan pie for the holidays." - Alex Guarnaschelli

Provided by Food Network

Categories main-dish

Yield 8 Servings

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
½ cup Fisher® Pecan Halves
½ teaspoon ground cumin seeds, lightly crushed
¼ teaspoon ground coriander seeds
½ cup maple syrup
8 medium parsnips, ends trimmed and thoroughly peeled and cut in half lengthwise, about 2 pounds
2-3 cups water
¼ teaspoon salt

Steps:

1. Heat butter a small saucepan over medium-high heat. When the butter melts and starts to get brown, add the pecans, cumin and coriander. Stir the pecans and "toast" them with the spices for a minute. Remove the pecans from the pan and set aside. Add the maple syrup and bring to a boil. Reduce to a simmer and cook for 5 minutes; remove from heat and set aside.
2. Place the parsnips in a large skillet and cover with water. Bring to a boil, reduce to a simmer and cook the parsnips 15 to 20 minutes or until the parsnips are tender when pierced with the tip of a knife. Note: I often find recipes don't give me enough liquid to work with. Parsnips can vary in size so feel free to add a splash of water to finish the cooking process, if needed. Drain off any remaining liquid. Sprinkle the parsnips with salt and toss with reserved maple syrup mixture and seasoned pecans. Serve immediately.

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