PARSNIP OVEN RECIPES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
• Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the parsnips on a roasting tray with half the olive oil and toss to coat.
• Roast in the oven for 15 minutes until golden-brown and tender, then remove and set aside.
• Heat the remaining olive oil and the butter in a large saucepan. Add the onion and dried rosemary, cover and fry gently for 3-4 minutes.
• Add the roasted parsnip and the remaining ingredients. Bring to the boil.
• Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.
• Transfer to a blender and pulse until smooth.
• Season to taste with salt and freshly ground black pepper.