PARSNIP DESSERT RECIPES RECIPES

Steps:

• Combine the parsnips with the milk and puree until very smooth.
• Add 1/4 cup honey, eggs, orange rind,& seasonings, adjust seasoning to your liking, mix well Pour parsnip mixture into the baked pie shell.
• Bake at 375F until the filling is set apprx 50 minutes, insert a knife in the middle of the pie when it comes out clean it is done.
• Spread the 1 1/2 tbsp of honey on top.
• Garnish with whipped cream if you dare, and a dash of cinnamon.

Steps:

• Preheat the oven to 350°F. Spray the bottom and sides of a 13 x 9-inch pan with nonstick baking spray. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
• Make the batter: In a large bowl, whisk together the eggs and orange juice. Add the parsnips, carrots, walnuts and pineapple and stir to combine. Gently stir in the butter and the flour mixture.
• Bake the cake: Transfer the batter to the pan and spread into an even layer. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. The cake should start to come away from the sides of the pan. Let rest in the pan for 5 minutes and then turn onto a wire rack to cool completely.
• Make the frosting: In a bowl of an electric mixer using the paddle attachment, beat together the butter and cream cheese until smooth, 1 to 2 minutes. Beat in the powdered sugar and vanilla only until smooth.
• Finish the cake: Use a spatula to frost the top and sides of the cake with the frosting. Coat the sides thoroughly with the walnuts and sprinkle the top with the grated carrot.
• Tip: Don't over mix the cake batter once you combine wet ingredients with the flour. It makes for a tougher cake.
• Tip: Don't use fresh squeezed orange juice for this recipe. It comes out better with store bought!
• Tip: You can make these into cupcakes by filling cupcake molds with the batter. Bake, cool, frost and top with walnuts and fresh carrot!