Once you’ve stewed parsnips to make these three dessert-styles, you can use this technique for a PLETHORA of different desserts!

Ingredients:

  • Two parsnips, cut into chunks
  • 1/4 cup hazelnut milk
  • Water to boil

Special Equipment: High-speed blender or food processor

Prep time: 45 minutes
Serving size: 1

Preparation:

  1. Place parsnip chunks in a small saucepan filled with enough water to submerge the parsnips without boiling over– about an inch from the top of the saucepan’s rim.
  2. Simmer parsnip chunks in the water for about 45 minutes until completely soft and able to mash with a fork.
  3. Remove and drain parsnips from water. Blend with hazelnut milk in a high-speed blender until a smooth puree.
  4. Enjoy warm on its own, or

Style 1: Parsnip Pudding with fruit compote topping

  • 1 serving Parsnip pudding
  • 1/2 cup frozen or fresh berries of choice (I chose blackberries in this example)
  • Sprinkle of chopped nuts of choice (I chose pecans in this example)

Simmer blackberries in a saucepan with about 1/4 a cup of water on medium low heat for 5-10 minutes, until softened. Top parsnip pudding with blackberries and pecans. Enjoy!

Style 2: Parsnip Pudding Tart with fresh fruit

  • 1 serving Parsnip Pudding
  • 1/2 cup frozen or fresh berries of choice (I chose blackberries in this example)
  • 1 Almond Crust Pie Shell

Spoon Parsnip Pudding into empty pie shell, and smooth down with a rubber spatula or wet butter knife until the pudding has a reasonably flat surface. Top with fresh berries, or frozen berries that have been allowed to thaw under running water for 5 minutes.

Style 3: Parsnip Pudding Icing

  • 1 serving Parsnip Pudding ***note— make pudding same as above, but instead of hazelnut milk, blend parsnip chunks with 2 tbsp cold water and 1 tsp olive oil until smooth.
  • 1 serving cake of your choice (I used my Lemon Almond Cake in this example)
  • Fresh fruit of your choice to top (I used strawberries and blackberries in this example)

Using a rubber spatula or wet butter knife, fold the parsnip pudding-icing onto the cake until smooth and rounded. Top with fresh berries as decoration and enjoy.

Yasmine’s notes:
For the pudding itself, I find this warm, comforting, and steadying. 🙂 🙂 Particularly after a trying period. So simple, yet so good… and zesty, and buttery. Stewing the parsnips brings out their natural inherent sweetness and turns them into something VERY customizable and versatile… more than I ever even realized they could be before I switched away from eating standard powder-sugary icings. That said, ever since I switched away from that concentrated sweetness, my own palate has changed— natural, subtle sugars tend to be sweet enough for me these days, like those typically found in most root vegetables, fiery-orange and yellow gourds and squashes, and even frikkin’ cranberries, to give you an idea of just how much my palate has changed.

If the parsnips aren’t sweet enough for you on their own, a stewed fruit compote can add that extra missing touch.



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