Overwhelmed with parsnips , I shouldn’t complain but I have got a lot of them. However have discovered that layering them thinly sliced with a dash of seasoning in a roasting pan with a joint of lamb ( studded with rosemary and garlic ) on the rack above allows let the juice from a lamb pass over them , you get a kinda parsnip crisp a lot lighter than a whole roast parsnip . This is nicked from Nigel Slater who does it with potatoes
Parsnip and Ginger Soup
leftover roast parsnip can make a surprisingly light soup with ginger simply pureed then fresh ginger and vegetable stock
Date and Walnut Loaf
I bake very rarely, I don’t have a very sweet tooth but using up eggs last week I made a surprisingly passable date and walnut loaf ( it was lovely with some blue cheese / or sliced banana on top )
Date and Walnut Loaf
175g of Plain Flour
175g of butter
125g of brown sugar
2 large eggs
Pinch of cinammon
Handful of chopped dates
Handful of crushed walnuts
2 tbsp chopped stem ginger
75ml of honey.
1tsp baking powder
- Cream together butter and sugar, add the eggs , Add sifted flour and baking powder. Mix well , mix in the dates , walnuts and honey.
- Pour into two well lined loaf tins
- Bake at 150 dg for 1hour.
With another load of parsnips in the vegebox I was inspired this weekend to try out a parsnip cake … it came out really nicely its incredibly dense ,and again involves a combination of parsnip and ginger ( this time stem ginger in a soft cheese icing – disturbingly using up some soft cheese leftover from bagels two weeks ago – does it ever go off ) The cake is going fast …
Parsnip and Ginger Cake
- 2 large parsnips
- 100g of brown sugar
- 3 large egss
- 125g of butter .
- 250g of plain flour
- 2 tsp of baking powder
- 2 tbsp chopped stem ginger
- 2 tsp of cinammon
- Cream together brown sugar , eggs butter .
- Add plain flour baking powder ,
- Mix in chopped stem ginger , 2 tsp of cinammon .
- Mix in the parsnip and bake in two loaf tins at 175deg for 50mins .
- Remove and leave to cool
- For the icing mix chopped stem ginger with cream cheese and icing sugar to a custardy consistency. Leave in the fridge.
- Once the cake is cool smoosh the icing over the cake