Spiced Parsnip Cupcakes Recipes

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.

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
• Sift together the flour, granulated sugar, baking soda, all of the spices and the salt.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, buttermilk, oil and vanilla. Slowly add the sifted ingredients to the wet ingredients and beat until just combined. Fold in the shredded parsnips. Fill the liners about three-quarters of the way full and bake, 16 to 18 minutes.
• For the compote: Bring the seltzer, wine, granulated sugar and ginger to a simmer and heat through until the sugar dissolves.
• Add the cubed quince and simmer gently until tender but not mushy, 15 to 20 minutes.
• Strain the fruit from the liquid and continue to reduce the liquid in the pot until it becomes syrupy. (You will use this to finish off the top of the cupcake.) Chill both the syrup and fruit in the refrigerator.
• For the frosting: In an electric mixer with a whisk attachment, beat the cream cheese until smooth and free of lumps. Add the butter and beat together until fully combined. Slowly add the powdered sugar. Add the honey and vanilla and beat until combined.
• To assemble: Core out the center of the cupcakes and fill with quince compote. Frost with honey cream cheese frosting and drizzle reduced compote liquid on top.

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.

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.

Steps:

• Preheat the oven to 350°F.
• Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
• Mix the parsnips, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you're using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
• Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
• In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
• Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain. Now add the blackberries, and use the spatula to stir and mash them into the batter. .
• Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
• Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
• Cool and serve!

Steps:

• Heat a little oil in a saucepan add onions and garlic, Heat through until onions are tender and transparent in colour. Remove onions/garlic from the pan and set aside.
• Add parsnip to the used saucepan amd cook, stirring occasionally until browned. (A little more oil may be needed in the pan).
• Add the onion/garlic mix back to saucepan and add the spices, stir in well and cook for a further minute or until fragrant.
• Add the wine amd stir until any brown deposits on the side or bottom of the pan are removed and mixed into the wine. (deglaze the pan) then add chicken stock. Simmer for 5 minutes or until parsnip is tender.
• Add sour cream and using a stick blender or processor ~ process mix until the soup until smooth.
• Season with salt and pepper (optional).
• Serve sprinkled with parsley.