A few good years ago when I began this blog, a fellow blogger commented that they loved that I made the most of an ingredient often using it for both sweet and savoury recipes. I am guilty of it this time too. After making this Sweet Parsnip Pie I made a Parsnip and Oat Porridge, I usually eat porridge with freshly grated apple stirred into the mix but decided on trying it with parsnips and it was remarkable and naturally sweet, though I did throw in a handful of golden raisins. I also made a Parsnip Crumble with some frozen berries and wait for it - Vanilla and Parsnip Creme Brulee.
I've not always liked parsnips. I have often found this root vegetable too sweet for my taste so one-day - a long time ago - I had decided it would be reserved mostly for sweet cakes and bakes, the way carrots are used in carrot cake (or if your South Asian like me, gajjar ka halwa aka Carrot halwa), though I must admit parsnips still makes an appearance in occasional savoury dishes.
Back to the Sweet Parsnip Pie or should it read Sweet Parsnip Tart?! Its a little hard to describe too, think American Pumpkin Pie.
The parsnip pie was wonderfully creamy white like a brides lace dress until the spices kissed the pureed parsnip turning it into a deep vanilla colour. The pie - tart was almost mousse like, almost velvety and sliced beautifully too. You can eat it at room temperature, but if you wish to make it more of a pleasurable experience, then nuke in the microwave for a few seconds, then top with either freshly whipped cream or Vanilla or Coconut ice-cream.
I took a generous slice of it into work and shared it with a colleague of mine who mentioned once that she loved all things parsnips. I said to her, had she ever had Parsnip Cake or Parsnip Pie - she had not. She absolutely loved this. She has requested the recipe. Success. I am sharing with Emily for Recipe of the Week and Love Cake (Waste Not) hosted by Jibber Jabber UK; and also with Hedgecombers (and Lavender and Lovage) for Tea Time Treats;.
Sweet Parsnip Pie with Edible Flower Petals
For the pastry make your own or buy ready rolled shortcrust pastry to line a 10 inch round fluted tin preferably with removable base.
Line the base with the rolled shortcrust pastry and blind bake.
For the sweet parsnip filling
800g parsnips, peeled and chopped
284ml - 300ml double cream
150g caster sugar
2 free range eggs
Pinch of fine salt
1/2 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
Good grating of fresh nutmeg*
Optional: edible flowers
Then pour in the sweet parsnip filling. Recipe below and bake for .
Cook the parsnips in boiling water until really really tender. Drain and allow to dry naturally. Then transfer to blender and puree. I used my Optimum Froothie Blender.
Then pour in the double cream and blend until smooth. Transfer the puree to a large bowl, then whisk in the eggs, sugar, salt and spices (or 2 teaspoons vanilla extract) until well combined.
Pour and scrape the flavoured parsnip puree into the blind baked pastry casing.
Bake gas mark 4/180oc for 50 minutes to 1 hour or until the surface is beginning to brown and crack a little..
Allow to cool for a few hours or overnight before serving with a scattering of optional edible flower petals. *If your not keen on the cinnamon, ginger and nutmeg, change this for 2 teaspoons vanilla extract. Recipe adapted from Fine Cooking December 2009/January 2010.
Disclaimer: This post contains affiliated links with Froothie UK.