Wednesday, 21 January 2009

Spicy Parsnip cake

I do struggle to grow parsnips, look at the specimens harvested this weekend. Although perfectly edible, they are always forked or twisted. But this has not put me off them. I will continue to try growing them, this time in sandy soil.
Forked and twisted parsnips
Spicy parsnip cake
You will also need an 8 inch baking tin (preferably one with clip, but not essential as you will be able to prise it out with a spatula)
2 tablespoon of olive oil
1 medium onion, finely sliced
3 - 4 parsnips, peeled and chopped into even sized cubes
1 tablespoon of garam masala
2 red chillies, cut into slices
Salt and pepper to taste
First do the parsnips
Boil them in enough water until tender enough to mash, but do not mash to a puree, you still want it to have some texture.
In a large frying pan, heat the olive oil, then add onions and cook for 8 minutes until nice and soft, then add chilli and garam masala and cook for a couple of minutes. Then add mashed parsnips, add salt and pepper to taste and mix together until well combined. Turn off heat and allow to cool.
Preheat oven to Gas mark 6
When cool enough to handle, put mix into baking tin, flatten mix evenly. Put on middle shelf and cook for 25 - 30 minutes until lightly golden on top. Allow to cool for a few minutes, before prising out.
Cut into slices and serve as part of roast dinner.
Sorry its not a great picture - we are getting a belated wedding present from both sets a parents, so clearer pictures soon.
PS the sprouts on the plate are ours too.

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