PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Jill Silverman Hough
Categories Cake Cheese Ginger Vegetable Dessert Bake Christmas Thanksgiving Cream Cheese Vanilla Parsnip Birthday Shower Cinnamon Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 19
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.)
SPICED PARSNIP SOUP
This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
- Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.
Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 0.58 milligram of sodium
SPICED PARSNIP SOUP
Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.
Provided by ButtercupBento
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
- Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 25.1 g, Cholesterol 56.2 mg, Fat 17.4 g, Fiber 6.4 g, Protein 2.7 g, SaturatedFat 10.6 g, Sodium 353.4 mg, Sugar 6.7 g
SPICED PARSNIP BREAD
For an alternate detour, I tried English 'Mixed Spice' (Recipe #266688) in this bread recipe. From relishmag.com.
Provided by COOKGIRl
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Lightly butter a 9x5-inch or 8x4-inch loaf pan.
- In a large mixing bowl, combine flour, baking powder, cinnamon, allspice, cloves and salt.
- In a separate bowl, mix together both sugars, parsnips, oil, egg and vanilla. Slowly stir the parsnip mixture into the flour mixture.
- Stir in walnuts and spoon batter into the prepared loaf pan.
- Bake 55-65 minutes, or until a knife inserted in the center of the loaf comes out clean.
- Remove loaf from oven; cool in pan on wire rack.
Nutrition Facts : Calories 2580, Fat 100.4, SaturatedFat 10.6, Cholesterol 211.5, Sodium 2116.6, Carbohydrate 395.4, Fiber 21.1, Sugar 213.5, Protein 37.4
SPICED PARSNIP BREAD
Parsnips stand in for carrots or zucchini in a quick bread, perfect for breakfast or a snack.
Provided by Recipe by David Feder
Categories Bread
Yield Yield: 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350F. Lightly butter a 9 x 5-inch or 8 x 4-inch loaf pan.
- Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan.
- Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack.
Nutrition Facts :
SPICED PARSNIP SOUP
Make and share this Spiced Parsnip Soup recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices.
- Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 minutes Add most of the cream, bring to the boil, then turn off the heat.
- Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months.
- Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chili and cilantro leaves.
Nutrition Facts : Calories 108, Fat 10.3, SaturatedFat 5.9, Cholesterol 32.2, Sodium 24, Carbohydrate 4, Fiber 0.6, Sugar 1.2, Protein 1
SPICED PARSNIP BUBBLE & SQUEAK
A good Sunday side dish, or veggie main, great served with a chunky tomato chutney
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Supper
Time 45m
Yield Serves 4 as a main course, 8 as a side dish
Number Of Ingredients 11
Steps:
- Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 mins until they are on the brink of collapsing. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, adding the peas for the final min, then drain well.
- Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Then beat in all the other ingredients except the remaining butter, and season with salt. Heat the remaining butter in a non-stick frying pan about 28cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don't worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, then slide onto a plate and flip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.
Nutrition Facts : Calories 277 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 7 grams protein, Sodium 0.27 milligram of sodium
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