Pumpkin Parsnip Cake Recipes

PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch baking pan. Combine flour, sugar, ground ginger, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
• Beat cream cheese and butter in large bowl until smooth. Beat in fresh ginger and remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar and beat until frosting is smooth. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)

CREAM OF PARSNIP SOUP WITH TOASTED PUMPKIN SEEDS

Steps:

• Heat the peanut oil in a heavy 3 quart saucepan or Dutch oven. Add leek and jalapeno; saute 2 minutes until fragrant. Add parsnips and celery root; continue cooking for an additional 6 minutes. Add chicken stock, bring to a boil then lower heat. Simmer for 20 minutes. Remove from heat and stir in potato, celery salt and white pepper. Transfer to a blender, add cream and in 2 batches, process until mixture is smooth. Return to saucepan and keep warm. Squeeze in lemon juice, to taste. Adjust seasoning, as necessary.
• In a small bowl, toss pumpkin seeds with nut oil. Toast in a fry pan until light golden brown (1 to 2 minutes). Sprinkle with salt.
• Ladle soup into 4 bowls and sprinkle with pumpkin seeds and lemon zest.

PUMPKIN & PARSNIP CASSOULET

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
• Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.

PUMPKIN & PARSNIP CASSOULET

Steps:

• Heat oven to 350°F Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden.
• Add pumpkin, parsnips and garlic and cook for a further 3 minutes Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
• Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 minutes Uncover, and cook for a further 40 minutes Serve with garlic bread.

PUMPKIN PARSNIP CAKE

Steps:

• Preheat oven to 350 and prepare a 9x13 pan.
• In one bowl, whisk together the dry ingredients (flour, baking powder, spices, baking soda, salt).
• In large bowl, beat eggs, and combine in the pumpkin, applesauce, flax meal and water, sugars, oil, vanilla.
• Add in dry ingredients, mix until just incorporated.
• Fold in grated parsnips.
• Transfer to prepared pan and bake 30 minutes or until a toothpick inserted to test comes out clean.