Layered Parsnip Bake Recipes

PARSNIP SHEET CAKE WITH CREAM CHEESE FROSTING AND 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.

PARSNIP GRATIN

Steps:

• Preheat oven to 375ºF
• Butter baking dish; set aside
• Peel parsnips; rinse and slice into ¼"-inch slices
• Layer the smaller pieces of parsnips in the prepared baking dish (See Recipe Notes)
• Sprinkle ⅓ of the leeks over the parsnips
• Sprinkle ⅓ of the cheese over the leeks
• Season with ⅓ of each of the following: salt, white pepper and sage
• Drizzle ⅓ of the heavy cream over the parsnips
• Repeat process two more times, ending up with cheese on the top
• Cover with foil and bake for 50 minutes or until parsnips are fork tender; remove from oven
• If you want to add a crispy breadcrumb topping do so now. Melt butter and combine with breadcrumbs; sprinkle over parsnips; if you don't want to add breadcrumbs, go to the next step
• Turn oven to broil; remove foil from dish; return parsnips to oven and broil for 3-5 minutes until the cheese (and/or breadcrumbs) are golden brown
• Let dish rest for 5 minutes before serving

BAKED PARSNIPS

Steps:

• Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.