Parsnip Cakes Recipes
PARSNIP CAKES
I took a trip to Ireland November 2011. I picked up this cookbook called Irish Food & Folklore by Clare Connery.
Provided by Melanie B
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. Author's Note: One of my grandmother's favourite recipes, made from the fresh parsnips grown in her cottage garden. The pureed flesh is mixed with flour and seasonings, dipped in egg and breadcrumbs and fried in hot oil or bacon fat.
- 2. Put the parsnips, flour, butter, mace and nutmeg in a large bowl. Season with salt and pepper and beat well to combine.
- 3. Divide in to 4 pieces and mould each piece into a round flat cake, about 3 1/2 inches in diameter and 3/4 inches deep. Cut each cake in half.
- 4. Dip each cake into the beaten egg, toss in breadcrumbs, pressing them well into the cakes to give an even coating. Fry in a little hot oil for 3-4 minutes on each side until cooked through and an even golden colour.
- 5. Drain on an absorbent kitchen paper and serve as a main course or an accompanying vegetable. Parsnip cakes are particularly good served with pork, ham and roast beef, as well as fried sausages and bacon.
- 6. Cooks Note: Any root vegetable suitable for mashing such as carrots, potatoes and turnips can be used for the recipe either on their own or in combinations. Different spices and herbs can also be added to give variety. The cakes can be shaped into small logs and deep fried.
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 CAKE
My own addaption of a carrot cake. It's a quick, easy vanillary/butterscoth, melt in the mouth cake. sneaky use for winter vegies.
Provided by Lee Gladman
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Sift flours, spices& Baking soda into large bowl.
- Combine sugar, eggs, oil& vanilla essence.
- Add parsnip, coconut& fruit to egg mix.
- Fold into flours, spices& soda with wooden spoon until JUST mixed.
- Bake 180 for 1 hour in a well greased 23cm cake tin.
- Ice with cream cheese icing.
Nutrition Facts : Calories 412, Fat 24.1, SaturatedFat 2.6, Cholesterol 55.8, Sodium 185.3, Carbohydrate 46.7, Fiber 3.4, Sugar 27.1, Protein 4.7
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