Parsnip Cakes Recipes

PARSNIP CAKES WITH CRISPY BACON

Provided by Food Network

Categories appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

Parsnip Cakes with Crispy Bacon image

Steps:

Fry bacon until crisp, drain on paper towels, and reserve.
Place the parsnips in a saucepan of salted boiling water, and cook until soft. Drain parsnips, mash with 2 tablespoons of butter and season with salt and pepper. Add diced bacon. Wet your hands and shape the mixture into 6 cakes. Dip each cake into the flour, then the egg, then the bread crumbs to coat.
Heat the oil and remaining 2 tablespoons butter (or reserved bacon fat) in a large skillet. Fry the cakes until golden, 2 to 3 minutes per side.
Serve cakes immediately, sprinkled with crispy bacon.

Ingredients

1/2 pound slab bacon, cut into 1/4 inch cubes
1 pound parsnips, peeled and chopped
2 to 4 tablespoons unsalted butter
Salt and freshly ground black pepper
Flour, for coating
1 egg, beaten
Fresh bread crumbs, for coating
1 tablespoon olive oil

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

Parsnip Cake image

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

Ingredients

3 eggs
1 cup canola oil
1 cup caster sugar
1 teaspoon vanilla essence
3/4 cup self-raising flour
3/4 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon mixed spice
1/2 teaspoon ground ginger
1 teaspoon baking powder
3 tablespoons desiccated coconut
2 cups finely grated parsnips
1/2 cup cranberries (or any dried fruit)
1/2 cup sultana

SPICED PARSNIP CUPCAKES

These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook and paired these cupcakes with a classic cream-cheese frosting.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 12

Spiced Parsnip Cupcakes image

Steps:

Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.

Nutrition Facts : Calories 348 g, Fat 24 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g

Ingredients

1 cup all-purpose flour (spooned and leveled)
1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup packed light-brown sugar
2 large eggs
2/3 cup vegetable oil
1 tablespoon pure vanilla extract, divided
2 cups grated parsnip (from 1 large peeled parsnip)
8 ounces cream cheese, room temperature
1/2 stick unsalted butter, room temperature
1/2 cup confectioners' sugar

PARSNIP PATTIES

I always grow parsnips in my garden and discovered this quick and delicious way to enjoy them. My wife and I enjoy cooking and we always turn to the recipe first in Country.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Parsnip Patties image

Steps:

In a bowl, combine parsnips, egg, flour and salt. Drop batter by 1/2 cupfuls onto a lightly greased hot griddle. Fry over medium heat for 4-5 minutes per side or until vegetables are tender. Serve with honey.

Nutrition Facts :

Ingredients

3 cups shredded peeled parsnips (about 1 pound)
1 egg, lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup honey, warmed

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

Catherine Berwick's Parsnip & maple syrup cake image

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

Ingredients

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

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

Parsnip Spice Cake with Ginger Cream Cheese Frosting image

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.)

Ingredients

1 1/2 cups all purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3 large eggs
1/2 cup canola oil or vegetable oil
1/2 cup whole milk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1/2 cup walnuts, toasted, chopped
4 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
2 teaspoons grated peeled fresh ginger
3 cups (about 12 ounces) powdered sugar

SIMPLE PARSNIP PANCAKES

This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.

Provided by Catherine Boynton

Categories Side Dish Vegetables

Time 25m

Yield 2

Number Of Ingredients 8

Simple Parsnip Pancakes image

Steps:

Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 14.7 g, Cholesterol 137.6 mg, Fat 13 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 641.1 mg, Sugar 4.4 g

Ingredients

1 cup grated peeled parsnips
2 small eggs
¼ cup finely chopped onion
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon dried rosemary
1 pinch ground black pepper to taste
1 teaspoon sunflower oil, or more as needed

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