Best Parsnip Pie Yes It Is A Dessert Recipes

Parsnip Pie image

Provided by Doreen Randal

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

Steps:

Nutrition Facts :

Parsnip Sheet Cake With Cream Cheese Frosting and Ginger image

Provided by Melissa Clark

Time 1h

Yield 12 to 15 servings

Number Of Ingredients 24

Unsalted butter, for greasing the pan
1 1/2 cups/185 grams all-purpose flour, plus more for the pan
1 1/2 cups/185 grams walnuts
3/4 cup plus 3 tablespoons/225 milliliters roasted walnut oil or vegetable oil
3/4 cup/150 grams granulated sugar
3/4 cup/165 grams light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground cloves
A generous grating of nutmeg
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
3 cups grated parsnips (from about 4 parsnips)
3/4 cup golden raisins
8 ounces/225 grams cream cheese, at room temperature
1/2 cup/115 grams unsalted butter (1 stick), softened
1 cup/120 grams confectioners' sugar, sifted
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup chopped crystallized ginger

Steps:

Prepare the cake: Heat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, butter the parchment, then flour the pan, tapping out excess.
Place the walnuts on a small baking sheet and toast until fragrant and turning golden brown, 6 to 8 minutes. Let cool, then coarsely chop.
In a medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs and vanilla. In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, nutmeg, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until thoroughly combined. Stir in the parsnips, raisins and walnuts.
Spread the batter in the prepared pan and bake until the top springs back when touched, the cake is turning brown around the edges, and a toothpick comes out dry, 35 to 40 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack, peel off parchment, and let cool completely. When cooled, invert onto a serving platter.
Prepare the frosting: Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer). Cream the cream cheese until smooth, then add the butter, confectioners' sugar, maple syrup and vanilla. Beat until well combined and fluffy. Spread over the top of the cooled cake almost to the edges. Top with the candied ginger. The cake keeps well for several days at room temperature.

Mushroom, Herb and Parsnip Pie image

Provided by PinkCherryBlossom

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 18

850 g parsnips, chunked
500 g potatoes, chunked
2 carrots, sliced
1 large leek, sliced
2 tablespoons olive oil
75 g butter
1 onion, chopped
125 g closed cup mushrooms, halved
125 g shiitake mushrooms, halved
4 flat mushrooms, quartered
2 tablespoons plain flour
250 ml red wine
350 ml vegetable stock
1 tablespoon tomato puree
1 teaspoon ground cinnamon
2 bay leaves
2 sprigs fresh rosemary, leaves removed and chopped
4 tablespoons milk

Steps:

cook the potatoes and parsnips in boiling salted water until tender. (about 15 mins).
About 8 mins into cooking steam the carrot and leeks over the potato pan.
Meanwhile heat the oil and 25g of the butter until foamy. add onion and cook for 5 minutes Add mushrooms and garlic and fry over a high heat for minutes.
Sprinkle flour on mushrooms and toss to coat.
Add wine to mushrooms, along with stock, puree, cinnamon and bay leaves and bring to boil.
Stir until sauce thickens and simmer for 15 minutes.
Heat grill to high.
Drain the potatoes and parsnips. Melt the remaining butter and gently fry the rosemary in it. Add the seasoned butter to the potatoes along with the milk. Mash until smooth.
Add carrots and leeks to the mushroom mix and season.
Place the mushroom mix in a large casserole dish and top with the mash. Grill until golden on top.