Parsnip Cakes With Crispy Bacon Recipes

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PARSNIP SPICE CAKE



Parsnip Spice Cake image

Categories     Cake     Side     Bake     Parsnip

Yield makes 1 9-inch round cake or about 2 dozen cupcakes

Number Of Ingredients 19

2 large eggs
1/2 cup neutral-flavored cooking oil, such as canola or soybean
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground ginger
Pinch of ground cloves
2 cups very coarsely grated parsnip (2 to 3 medium parsnips)
1/3 cup roughly chopped dried sour or sweet cherries or dried cranberries, plus extra for garnish
1/2 cup walnut pieces (optional)
1 cup all-purpose flour
Cream Cheese Frosting (recipe follows)
Cream Cheese Frosting
6 tablespoons (3/4 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 teaspoon vanilla extract
2 teaspoons freshly squeezed lemon juice
About 3/4 cup powdered sugar, sifted
(makes about 1 1/2 cups)

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.

PARSNIP CAKE WITH APPLE COMPOTE



Parsnip Cake with Apple Compote image

This quick bread is similar to carrot cake, except it uses parsnips for a unique, more fragrant result. Paired with star anise-spiked apple compote, this is perfect for anything from a holiday brunch to a casual dessert.

Provided by Elise Kornack

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 19

4 medium parsnips, peeled, about 2 cups grated
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg, preferably fresh, 14 swipes on a Microplane
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 cup light brown sugar, packed
1 teaspoon vanilla extract
3 large eggs, room temperature
3/4 cup vegetable oil
1 tablespoon unsalted butter, softened, for greasing pan
Powdered sugar, for garnish
2 tablespoons unsalted butter
2 apples, peeled and diced, preferably Granny Smith
2 tablespoons light brown sugar
1 pod star anise
kosher salt

Steps:

  • Preheat oven to 350 degrees F. Grate the parsnips over the largest hole of a box grater to yield about 2 cups, packed. Set aside. In another bowl, add the dry ingredients: cinnamon, ginger, nutmeg, baking powder, baking soda, salt, and flour. Whisk to combine. Set aside.
  • In another bowl, add the wet ingredients: brown sugar (technically a dry ingredient, but will mix better with the wet ingredients), vanilla extract, eggs, and vegetable oil. Whisk to combine. Add the dry ingredients to the wet ingredients in batches, whisking after each addition. Fold in the parsnips; batter will look dry at first, but will loosen up as the parsnips release their water. Set aside.
  • Grease the loaf pan with butter, then spread batter into the prepared pan. Place into the oven on the middle rack. Bake until cooked through, about 40 minutes. Meanwhile, make the Apple Compote.
  • Apple Compote: In a saucepan over medium heat, add butter, apples, brown sugar, and star anise. Bring to a simmer, uncovered, about 5 minutes. Then cover and continue to simmer at a low heat until apples are soft, 8-10 minutes.
  • Check cake for doneness: The cake should be golden brown and bounce back to the touch; a knife inserted into the center should come out clean. Place pan on a wire rack and let cool for 5 minutes. Turn the cake out of the pan and continue cooling on the rack, 30 more minutes. Meanwhile, remove Apple Compote from heat and stir in a sprinkle of salt; remove and discard the star anise. Transfer compote to a serving dish.
  • Assembly: Slice the cake into 1-inch slices, and arrange on a platter. Sprinkle with powdered sugar and serve with Apple Compote on the side.

PARSNIPS WITH BACON



Parsnips with Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 strips chopped thick-cut bacon in vegetable oil over medium-high heat until almost crisp. Add 1 thinly sliced onion; cook until softened. Add 1 pound parsnips (peeled and cut into 2-inch pieces), 2 sliced celery stalks, and salt and pepper. Cook until lightly browned, 5 minutes. Add 1 1/2 cups chicken broth;simmer until mostly reduced, 10 minutes. Add a little water; stir in 1 tablespoon butter, some chopped parsley and thyme, and salt and pepper.

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