STICKY TOFFEE PARSNIP PUDDING
The parsnip makes the pudding extra light and soft - much like a carrot cake. Its earthy sweetness works wonderfully with the glossy caramel sauce
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Heat oven to 170C/150C fan/gas 3 1/2 and butter and line the base of a 23cm square cake tin. In a bowl, cover the dates and bicarb with boiling water and leave to sit for 10 mins to soften, then drain and blitz to a rough paste in a food processor.
- Using an electric hand whisk or tabletop mixer, cream the butter with the sugar until golden and fluffy, then gradually beat in the eggs. Add the date paste, flour, treacle, ginger, stem ginger, syrup, parsnips and a pinch of salt. Mix to combine, and pour into the tin. Bake for 30 mins until a skewer inserted into the centre comes out with only a few crumbs attached.
- Meanwhile, make the toffee sauce. Put the butter, sugar and cream in a saucepan with 1 tsp flaky sea salt over a gentle heat. Cook, stirring, until the sugar has dissolved, the butter has melted and the sauce has thickened and is toffee coloured. Remove the cake from the tin and slice. Serve with the sauce and vanilla ice cream.
Nutrition Facts : Calories 732 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 57 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
BEEF, ALE & PARSNIP PUDDING
A traditional steak and ale pie with suet pastry. Make the filling the night before then steam the pudding the following morning for a delicious Sunday lunch
Provided by Silvana Franco
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 15
Steps:
- Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
- Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender.
- Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
- Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
- Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal.
- Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
- Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that's big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.
- Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.
Nutrition Facts : Calories 1072 calories, Fat 62 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
PARSNIP PUDDING
I love the taste of the humble parsnip not just in soups. This pudding goes very well with stews and roast meat or chicken.
Provided by PetsRus
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Clean the parsnips, cook, steam or microwave until they are soft.
- Mash them with the milk and butter, then add a good grating of nutmeg and the flour, then the chopped onion and the egg, and then add the salt and pepper and check the seasoning.
- Transfer this to a greased ovenproof dish and sprinkle the cheese on top.
- Bake for 30 to 40 minutes, the cheese might not brown or melt being Parmesan, it will make more of a thin crust, if you like melted cheese on the top, add little flecks of butter to the Parmesan, or choose a different cheese.
ROASTED-PARSNIP BREAD PUDDING
Make and share this Roasted-Parsnip Bread Pudding recipe from Food.com.
Provided by Abiner Smoothie
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425.
- After drizzling the parsniips with oil, season them with salt and pepper. Roast them for 25 minutes.
- Let cool and reduce the oven temperature to 375.
- Heat 2 tablespoons of butter until melted. Add leeks and saute for 5 minutes. Remove from heat to add the wine then immediately return to the heat. Simmer for 1 minute. Add thyme and remove from heat to stir in the parsnips.
- Whisk together melted butter, cream,e ggs and 3/4 cup of the cheese in a large bowl. Salt and pepper the micture before adding the leeks and folding in the bread.
- Butter (or pam) a baking dish and pour in the parsnip mixture. Cover with foil and then bake 50 minutes. Remove the foil and sprinkle with the remaining 1/4 cup of cheese and bake for an additional 10 minutes.
Nutrition Facts : Calories 583.7, Fat 48.2, SaturatedFat 28.6, Cholesterol 325.1, Sodium 399.3, Carbohydrate 21.8, Fiber 4.4, Sugar 5.5, Protein 14.8
ROASTED-PARSNIP BREAD PUDDING
Parsnips give an earthy dimension to this bread pudding, which melds cubes of brioche, grated cheese, and thyme. The vegetarian dish is yummy enough to sub for traditional stuffing. Assemble it the night before, and bake it the day of the meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375.
- Heat 2 tablespoons butter over medium heat in a medium saute pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips.
- Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.)
- Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining 1/4 cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.
TRUFFLED PARSNIP & BRIOCHE PUDDING WITH HAZELNUT & THYME BUTTER
This decadent, savoury take on the classic bread & butter pudding can be served as a vegetarian centrepiece, or an indulgent side dish
Provided by Ben Tish
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the parsnips on a baking tray, drizzle with the olive oil, season well and roast for 30 mins or until tender and nicely caramelised. Reduce the temperature to 180C/160C fan/gas 4.
- In a large bowl, whisk together the cream, eggs, half the butter, half the cheese and half the thyme. Season well, then add the truffle oil, brioche and parsnips, and leave for 10 mins.
- Lightly oil a medium baking dish and tip in the soaked brioche mixture. Heat the remaining butter in a shallow pan and cook until the butter turns brown. Add the hazelnuts and remaining thyme and cook for 2 mins before spooning over the top of the pudding. Cover the dish with foil, and cook in the oven for around 50 mins until puffed up and starting to caramelise. Remove the foil, sprinkle with the remaining cheese and place back in the oven for 15 mins to brown fully. Scatter over the black truffle, if using, add an extra drizzle of truffle oil, the extra thyme and serve.
Nutrition Facts : Calories 1221 calories, Fat 103 grams fat, SaturatedFat 53 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
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20 WAYS WITH PARSNIPS | BBC GOOD FOOD
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- Parsnip latkes. Why not try something different for brunch by swapping the potato in these latkes for grated parsnips? Fry them with fresh dill and serve with smoked haddock, spinach and a runny poached egg for the ultimate savoury comfort food.
- Spiced parsnip & cauliflower soup. Green chillies and coriander give this hearty soup its colour. Flavour winter vegetables with fennel seed, turmeric and ginger.
- Truffled parsnip & parmesan bruschetta. Turn the knobbly root into something altogether more elegant by puréeing and serving on Italian-style toasts for a light starter or as part of a canapé menu.
- Parsnip gnocchi. Who says parsnips have to be plain? Transform this veg into beautiful golden dumplings for an impressive vegan dinner-party main. Finish off the gnocchi with a sprinkling of thyme, pepper and crunchy toasted walnuts.
- Chickpea & roasted parsnip curry. When the chilly winter nights start to draw in, a wholesome vegan curry is just what you need. Crispy parsnips work perfectly mixed with soft chickpeas and coated in a creamy coconut sauce.
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