Parsnip Cake With Apple Compote Recipes

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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

Categories     Afternoon tea, Treat

Time 1h5m

Number Of Ingredients 14

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

PARSNIP AND APPLE DESSERT



Parsnip and Apple Dessert image

Parsnips and green apples come together for a healthy dessert. Great for those who are watching calories and fat and trying to eat more fruits and veggies. If you're really health conscious, you can omit the butter and add water to the pan in its place. Cook longer for desired texture; cook less or not at all for a healthier raw dessert.

Provided by Tiff33

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 6

1 tablespoon butter
2 Granny Smith apples, peeled and diced
1 large parsnip, peeled and cut into long thin pieces
2 tablespoons water
1 tablespoon brown sugar
½ teaspoon ground cinnamon

Steps:

  • Melt butter in a saucepan over medium-low heat; cook apples and parsnip in the melted butter until slightly softened, about 5 minutes. Stir water, brown sugar, and cinnamon into apple-parsnip mixture; cook until sugar dissolves and apple-parsnip mixture has softened, about 5 minutes. Serve warm or cold.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 22.3 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 4.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 28 mg, Sugar 13.1 g

ROASTED PARSNIPS AND APPLES



Roasted Parsnips and Apples image

Surprise everyone at dinner with this savory, sweet combination.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 apples, such as Gala or Pink Lady, cored and diced large
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon finely grated orange zest plus 1 tablespoon juice
1/4 teaspoon ground cinnamon
Coarse salt

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.

Nutrition Facts : Calories 285 g, Fat 9 g, Fiber 13 g, Protein 3 g, SaturatedFat 6 g

ARIADNE'S NEW ENGLAND PARSNIP-APPLE-ONION BAKE



Ariadne's New England Parsnip-Apple-Onion Bake image

Buttery smooth parsnips, delicately sweetened with apples, caramelized onions, and nutmeg, with lemon and pepper seasoning, make a delicious complement to poultry or spiced fish entrees. Casserole can be prepared up to one day in advance, just cover and refrigerate before baking. Leftovers are great reheated in the morning as a side to eggs with biscuits and sausage gravy.

Provided by Ariadne

Categories     Side Dish     Vegetables     Onion

Time 1h15m

Yield 8

Number Of Ingredients 13

4 ½ cups low-sodium chicken broth
1 ½ cups water
½ pound parsnips, peeled cut into 1-inch chunks
4 cloves garlic, crushed and minced
½ bay leaf
½ teaspoon dried thyme
salt and ground black pepper to taste
¾ cup butter, at room temperature, divided
¾ teaspoon ground nutmeg, or to taste
¼ teaspoon powdered lemon rind
1 large onion, thinly sliced
1 lemon wedge
1 large Granny Smith apple, cored and thinly sliced

Steps:

  • Combine broth, water, parsnips, garlic, bay leaf, thyme, salt, and pepper in a large pot and bring to a boil. Reduce heat to a simmer, cover partially, and cook until parsnips are tender, 15 to 20 minutes. Drain and transfer to a large bowl.
  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch glass pie plate with 1 tablespoon butter.
  • Add 1/2 cup butter, nutmeg, and lemon rind to the bowl with the parsnips. Use an electric mixer to beat until mixed thoroughly but still slightly chunky. Transfer mixture to the prepared pie plate.
  • Melt remaining butter in a large, heavy skillet over medium-high heat. Add onion and saute until translucent and beginning to brown, about 10 minutes. Spread onion evenly over parsnip mixture.
  • Place apple slices in a bowl and add a squeeze of lemon juice; toss to coat. Spread apple slices evenly over onion. Season with additional lemon juice, nutmeg, and pepper.
  • Bake in the preheated oven until heated through and top is beginning to crisp, about 25 minutes.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 12.9 g, Cholesterol 48 mg, Fat 17.8 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 11.3 g, Sodium 211.4 mg, Sugar 5.4 g

SLOW COOKER PARSNIP AND APPLE SOUP



Slow Cooker Parsnip and Apple Soup image

Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

2 medium tart apples, chopped
2 cups chopped parsnips
1 cup thinly sliced fresh carrots
1/2 cup chopped onion
2 cans (14-1/2 ounces each ) vegetable broth
2 cups water
2 teaspoons cider vinegar
1-1/2 teaspoons minced fresh rosemary, plus more for topping
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh cracked pepper, optional

Steps:

  • Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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.

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