Parsnip pie is a unique and delicious dessert that is sure to surprise and delight your taste buds. Made with a creamy parsnip filling and a flaky, buttery crust, this pie is a perfect blend of sweet and savory flavors. It is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. The parsnip filling is made with fresh parsnips, sugar, butter, eggs, and spices, while the crust is made with all-purpose flour, butter, and ice water. This pie is a great way to use up leftover parsnips, and it is also a good source of vitamins and minerals.
Apart from the classic parsnip pie recipe, the article also includes recipes for a variety of other parsnip-based desserts, such as parsnip cake, parsnip pudding, and parsnip cookies. These recipes are all easy to follow and use simple ingredients, making them perfect for home cooks of all skill levels. Whether you are looking for a unique dessert to impress your guests or a comforting dish to enjoy on a cold winter day, this article has the perfect parsnip dessert recipe for you.
PARSNIP PIE
Make and share this Parsnip Pie recipe from Food.com.
Provided by Doreen Randal
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel and cook parsnips (the amount required).
- Strain and mash well with a little butter.
- Place in a buttered pie dish and smooth down with a knife.
- While hot spread a knob of butter over and sprinkle with dried breadcrumbs.
- Put in a hot oven or under a grill until golden brown about 10 minutes,
- Serve meat and other vegetables. (Freezes well).
Nutrition Facts :
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
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.)
PARSNIP, FETA & BUTTER BEAN PIE
Looking for a showstopping veggie dish? Packed with parsnips, feta and butter beans, this pie makes the perfect Christmas centrepiece
Provided by Anna Glover
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 16
Steps:
- To make the pastry, put both flours into the bowl of a food processor with the butter, thyme leaves and ½ tsp fine sea salt. Pulse for a few seconds until the mixture resembles sandy rubble, then add the whole eggs and 2-3 tbsp cold water. Pulse again until it comes together into a ball, then transfer to a lightly dusted work surface and knead briefly until smooth. Wrap and chill for 30 mins.
- To make the filling, heat the oil in a frying pan over a low-medium heat, and cook the onion for 30 mins until sticky, golden and caramelised. This will take some time, but it will add depth and sweetness to the pie. Add a splash of water if the onions start to darken too quickly or catch.
- Add the parsnips and 250ml water. Cook for 15 mins, stirring often until the water has evaporated and the parsnips are tender and just starting to colour. Remove from the heat and leave to cool.
- Mix the eggs and crème fraîche together in a large bowl until smooth, then fold in the feta, thyme, butter beans and the veg mixture. Add the mace, lemon zest, ½ tsp black pepper and a little salt.
- Cut off two-thirds of the pastry and roll it out on a lightly floured work surface to a thickness of 3-4mm. Use it to line a 23cm cake tin or round pie dish (it should be about 7cm deep), leaving some pastry overhanging. Spoon in the filling, levelling the top.
- Roll out the remaining pastry until it's large enough to cover the top of the pie. Brush a little of the egg yolk around the edge of the pie, then lift the pastry lid over the top and press the edge to seal. Trim any excess pastry with a sharp knife. Make a steam hole in the middle of the lid, then glaze with the rest of the egg yolk. Sprinkle over the dried herbs, then chill for 30 mins. Will keep in the fridge for up to 24 hours.
- Heat the oven to 180C/160C fan/gas 4. Bake the pie for 50 mins until the pastry is golden, crisp and dry. Leave to rest for 15 mins before cutting and serving.
Nutrition Facts : Calories 693 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
Tips:
- To achieve a smooth and creamy filling, use a food processor or blender to puree the parsnips until they are completely smooth.
- For a richer flavor, use heavy cream or half-and-half instead of milk.
- If you don't have a pastry brush, you can use a spoon to spread the egg wash over the pie crust.
- To prevent the pie crust from becoming soggy, pre-bake it for 10-15 minutes before filling it.
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Parsnip pie is a unique and delicious dessert that is perfect for any occasion. It is a great way to use up leftover parsnips, and it is sure to impress your friends and family. With its creamy filling and flaky crust, this pie is sure to be a hit. So next time you're looking for a new dessert to try, give parsnip pie a try. You won't be disappointed!
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