I created these Parsnip White Chocolate Blondies last week during the working week, when I came home mentally exhausted and wanted some creative outlet. I went to the kitchen and did some baking. The idea for putting parsnips in White Chocolate Blondies came to me a little while back, when I made Parsnip , Berry and Hazelnut Crumble, Parsnip Porridge, Sweet Parsnip Pie with Edible Flowers and Parsnip Creme Brulee, but I never had time to put it into practice.
D was impatient and wanted to eat them warm, I had to smack him with the back of a wooden spoon on the hands to say be patient to let them cool down before removing from the baking tin. Truth is, wee were both impatient. Then came the moment we had a piece each. I marvelled at how white it was, often cakes on baking turn that rusty gold. Then I popped it into my mouth. These homemade Parsnip White Chocolate Blondies were not as sickly sweet as the White Chocolate Blondies I made in the past, these were just right and still sweet, soft and squidgy.
As delicious as it was, I could only eat one piece of this Parsnip White Chocolate Brownie, D had two pieces. He was very happy. I asked him if he could taste the parsnips. He said if I had not been told about it I don't think I would know, but the fact I saw you putting them in I do know they are there. I said okay. I will share some with my work colleagues and not tell them there is parsnips in these and see what they think?
When I offered some of my work colleagues a Blondie, they looked at me a little dismayed. Some immediately thinking of the Band Blondie fronted by awesome Debbie Harry and some were honest, they had never even heard of a Blondie, so were surprised to note that the Chocolate Brownie had a white chocolate version.
Well they were all pleasantly surprised when I told them these White Chocolate Blondies had grated parsnips in them. Only one could detect a slight graininess and thought perhaps it was lentils,; and one described it to being akin to the South Asian sweet Burfi.
I think once you are made aware that there are some hidden vegetables in these Blondies and more specifically that its parsnips, you can taste it. I wouldn't tell people at first that there are Parsnips in these White Chocolate Blondies, unless of course they truly have a real aversion to it and then see how surprised they are in themselves at how much they've enjoyed a piece - so maybe they can be converted to liking parsnips, like me.
Welcome to Decembers round up of Eat Your Greens and The Vegetable Palette: natures colours - natures goodness''.
Please note that this will be the last Vegetable Palette.
I would like to Thank those of you who have participated and support the blog challenge over the past two years. Please don't be sad though, you can still participate as The Eat Your Greens challenge continues.
The theme for December was Wonderful Greens.
I begin with The Law Students Cookbook who presents us with a Falafel Burger with Guacamole. Avocado - natures natural green butter.
Next we have The Veg Hog who shares with us her Twice Cooked Broccoli Pasta. The broccoli is first boiled and then pan fried for crispness enhanced further with chilli and garlic. The VegHog uses Spelt tagliatelle here, but I guess you can use any pasta in your kitchen cupboards.
For The Vegetable Palette, the VegHog shares with us a Flower Sprout Pie. So what is a Flower Sprout? Its a cross between Brussels Sprouts and Kale. I wouldn't mind a slice of this right now.
The VegHog was not the only one cooking with Flower Sprouts as they found there way into my kitchen too. Here they are stirred into my bowl of Kale and Hazelnut Pesto Pasta.
And if you thought, No - NO MORE SPROUTS, well I have some more as Chardonnay and Samphire presents us with some Sprouts with Chestnut Butter. Yes I said Chestnut Butter - how awesome and so seasonal is that. And guess what, its vegan too. You should also check out her Chestnut, Celeriac and Mushroom Tart - its earthy.
And finally and never least, Dom from Belleau Kitchen brings to the table a pot of Broccoli, Green Bean, Sweetcorn and Cabbage Soup. Dom describes it as a vegetarian version of the Jewish Penicillin Chicken Soup. If it has helped his cold, who am I to argue - except please pass me over a bowl because the rain is getting to me and I have the sniffles coming on.
Welcome to October's round up of The Vegetable Palette and Fruit Palette: natures colours - natures goodness''.
The theme for November was White Vegetables and we had three fantastic contributions. (Please scroll to the bottom of the page for the new theme if you would like to take part this month).
Welcome to October's round up of The Vegetable Palette and Fruit Palette: natures colours - natures goodness''.
The theme for October was Halloween Colours and we had three fantastic contributions. (Please scroll to the bottom of the page for the new theme if you would like to take part this month).
I begin with a Tangled Thai Salad with Lime Peanut Dressing made with yellow beetroot and carrots from Janet at The Taste Space.
Next we have a Chickpea and Butternut Squash Schnitzel from the Veg Hog. The purple carrots looks fabulous too.
And finally we have a golden bowl of Chestnut Pumpkin Soup from Nasifriet from By The Way...Loving the web!
Here are some other Orange Halloween ideas for future inspiration. If you would like to participate in the Vegetable Palette or even the Fruit Palette, then please follow THIS LINK on how to participate. The theme for November is WHITE VEGETABLES. See HERE for ideas from last year entries.
Welcome to August's round up of The Vegetable Palette and Fruit Palette: natures colours - natures goodness''.
The theme for September was Purple and Blues. (Please scroll to the bottom of the page for the new theme if you would like to take part this month).
I begin with a Savoury contribution to the Vegetable Palette which comes from The VegHog. The VegHog brings to the table a savoury Root Vegetable Pie with Skin on Mash. The purples in this red onion, purple carrots and purple garlic, yes PURPLE GARLIC, want to know more check out this splendid autumnal Pie.
Next up is my Two Tone Balsamic Beetroot Galette. Yes, my beetroot stained fingers did stain the galette pastry too.
Now we begin with the Fruit Palette, first up we have Janet from the Taste Space with Vegan Creme Caramel with Blueberry Chia Compote. Is it a blancmange, is it a Creme Brulee - nope its vegan Creme Caramel. Check it our Mama!
Next we have Ros from The More than Occasional Baker with these stunning Chocolate Blackberry Cupcakes. Oh how I envy these romantic swirly rose icing.
Ness from Jibber Jabber UK makes us want to crave for her homemade foraged seasonal fruits Blackberry, Elderberry and Damson Jelly. But even though the fruit were for free, making this jam was a labour of love. Here she has simply spread on toast, but I can see it also on croissants and also as a sponge cake filling.
Choclette from Tin and Thyme presents us with a gorgeous deep Blackberry Galette. Just look at the marvellous deep velvet colour. There is something a little unexpected about this galette which you will only discover on eating it, the unmistakable hint of chocolate - yes there is chocolate blackberry jam in this glorious galette. How cool is that?!
Caroline Makes shares with us a very BLUE Blueberry Cheescake Brownie. If you want to make this and why wouldn't you?!, Caroline has step by step instructions on her blog. Please go by and leave a comment I know she will appreciate it.
And finally, Jen from Chadonnay & Samphire shares with us a Blackberry and Apple Banana Bread. This bread would be perfect for breakfast. I love her the blackberry just bleeds its flavour and colour into the bread.
If you would like to participate in the Vegetable Palette or even the Fruit Palette, then please follow this link on how to participate. The theme for October is Orange.
Welcome to June's edition of The Vegetable Palette Round Up: natures colours - natures goodness''.
The theme for June was Blushing Pinks. (Please scroll to the bottom of the page for the new theme if you would like to take part this month).
The first entry comes from the Veg Hog with Pomegranate and Sea Buckthorn Overnight Oats. I would feel rather lavish tucking into this rather elegant breakfast, but its nice to have a touch of luxury now and again. I love that it is portable too, perfect to take into work for us early birds.
The second entry comes from Katie from Feeding Boys and a Firefighter with a Fresh and Punchy Beetroot Relish. This beautifully majestic looking relish would be awesome with some home-made Black Bean Burgers. In fact, I may give this a go come this weekend, I especially like the addition of horseradish for extra kick.
Next may I introduce you to a new contributor to Vegetable Palette, we have Ema from De Tout Coeur Limousin with Rhubarb and Elderflower Compote. Just look at the sheen and colour! Ema describes this as a quick and easy recipe, I shall try it for sure as my husband loves all things tangy, tart and sharp. I love that she has also used seasonal elderflowers, I keep seeing them on drives, but have not managed to harvest any for sweet treats.
The lovely Jen from Chardonnay & Samphire shares with us Plum and Fig Crumble. Loving the way the pinkness from the plums oozes to the top, this Crumble is also elevated further with the addition of coconut and almonds for crunch. I know this is a dessert, but I could easily eat it for breakfast too.
And finally my own contribution of Rhubarb, Rosewater and Rose Petal Streusel Crumble Slices. Did you know that rhubarb is actually a vegetable, not a fruit?!
If you would like to participate in the Vegetable Palette, then please follow this link on how to participate. The theme for July is Glorious Reds - Think tomatoes, red peppers, red chilli, beetroot, red onion... Please note I will accept fruit too, but vegetables would be preferred.
Welcome to May edition of The Vegetable Palette Round Up: natures colours - natures goodness''.
The theme for May was Your Favourite Vegetables... and you fabulous bloggers did not disappoint, we had a bumper submission of vegetarian and vegan recipes. (Please scroll to the bottom of the page for the new theme if you would like to take part this month).
The fist entry comes from Katie who blogs over at Feeding Boys and a Firefighter. Katie shares with us a Zesty Courgette and Leek Soup which she describes as a light and uplifting soup when you're in a Spring - like mood but still need something warming.
We have another soup, this one comes from Camilla from FabFood4All. Camilla shares with us a bowl of Simple Fat Free Spinach Soup. She writes that whilst at school at a Home Economics class she was taught to eat iron rich leafy vegetables with something rich in vitamin C like a glass of freshly squeezed orange juice to allow the body to absorb more iron. Interesting.
Next we have a Creamy Veggie Pasta from C who blogs at Eating Enhanced She writes that she likes both courgettes and broccoli, which made me smile as not many people I know like their greens - so its pleasing to note that C certainly does, a good example for some us for sure.
Welcome to April's Round up of The Vegetable Palette: natures colours - natures goodness''.
The theme for April was White Vegetables such as cauliflower, garlic, mushrooms, onions, parsnips, potatoes... (Scroll to the bottom of the page for the new theme if you would like to take part).
The fist entry comes from Jen from Chardonnay & Samphire. Jen shared with us Creamy Mushroom Quinoa. The white vegetable here are mushrooms. Jen writes 'Rich and comforting (especially with a big glass of wine), this is a good week night supper as it is quick and simple, but effective. And rather healthy'. I have never had quinoa this way, so may just give it a go.
Next we have Ros from The More Than Occasional Baker who shares with us a recipe also made with mushroom, this is a Spinach, Ricotta and Mushroom Quiche. I have to say when I first saw this at a glance, I actually thought it was a pizza and then surprised to learn it was a quiche. Ros writes 'its one of the tastiest quiches I've made. Although, I'm not vegetarian, I have found that vegetarian quiches tend to taste better then the meat/fish ones'. Yay, certainly looks good to me, even if topped with a few flat mushrooms.
The Veg Hog shares with us an awesome Potato Pizza. The white vegetable here being potatoes. The Veg Hog writes 'I was partly influenced by my trip to Copenhagen and partly by the Vegetable Palette challenge to make this potato pizza...made in the style of a fried pizza (first stage is on a frying pan, then oven)'. I so want a slice, just look at how crisp it looks!
J anet from the Taste Spaces brings to the table a dish that is new to me - Vegan Bigos aka Polish Sauerkraut Stew. This stew has mushrooms and cabbage, that are white. Janet writes 'this quick and easy stir fry with mushroom, cabbage, sauerkraut and soy curls is delightful with a hit of fresh dill'. I am willing to give it try, there seems to be so many different textures in this bowl.
And finally my own contribution, Whole Roasted Tandoori Cauliflower.
I would like to Jen, Ros, the Veg Hog, and Janet their contributions. If you would like to participate in the Vegetable Palette, then please follow this link on how to participate. The theme for May is Your Favourite Vegetable - Yes, this time you have an opportunity to cook with a vegetable that you like to eat often, but you must tell me why you like cooking and eating this vegetable...
Welcome to March's Round up of 'The Vegetable Palette: natures colours - natures goodness''.
The theme for March was Simple Spring Vegetables! (Scroll to the bottom of the page for the new theme).
The fist entry comes Johanna from Green Gourmet Giraffe with Pea, Quinoa and Feta Fritters. Its not spring in Australia, but sweet peas, albeit frozen ones still sing of Springtime with their verdant green marble skin. This is my kind of down to earth homely food and one that I have bookmarked to make in the near future as I often have the ingredients to hand.
Welcome to February's Round up of 'The Vegetable Palette: natures colours - natures goodness''.
The theme for February was Vegetables that you LOVE VEGETABLES! (Scroll to the bottom of the page for the new theme).
The fist entry comes Caroline at Caroline Makes shares with us a golden Sweet Potato and Halloumi Vegetarian Burger. This burger also has broccoli in it. Its been a little while since I've had a veggie burger so who knows, this may just appear on my table this weekend as I have both sweet potatoes and broccoli.
Next we have Cocoa Jerk Tofu Tacos from Janet at the Taste Space. I am really curious about this recipe that comes from the book Superfoods for Life, Cacao and look forward to getting my mitts on it one day in the near future. She assures us that it does not taste like chocolate at all, instead the cacao lends a deeper flavour. I look forward to trying it one day.
Solange at Pebble Soup shares what she describes as a Simple Cauliflower Soup. I am not a huge fan of cauliflower, but the one way that I really do enjoy it is in a soup - so this thick cream free Creamy soup appeals. It is further enhanced with spices such as coriander, cumin and garlic. And with it being still quite nippy in the U.K, I certainly would not turn my nose up to this hearty soup.
And lastly but not least is Jen from Chardonnay & Samphire. Jen shared with us Jerusalem Artichokes and Mushrooms with Truffled Gremolata. I somehow seemed to have missed out on Jerusalem Artichokes (also known as Sunchokes) this year, I do struggle to know what to do with them, but this recipe is inspiring and one I hope to remember to make when I do stumble upon some Jerusalem Artichokes. I especially love the sound of the Truffled Gremolata.
I would like to thank everyone for their contributions. If you would like to participate in the Vegetable Palette, then please follow this link on how to participate. The theme for March is Simple Spring Vegetables.
Welcome to January 2015 Round up of 'The Vegetable Palette: natures colours - natures goodness''.
The theme for January was Feel Good Vegetables.
The fist entry comes Elizabeth's Kitchen Diary. Elizabeth presents to us a simple and stunning red bowl of Slow roasted Tomato and Garlic Soup. I really have no words to add, other than this is deep, gorgeous and delightful. Someone, please pass me over a spoon.
Then we have a Spicy Root Soup from Linzi who blogs at Lancashire Food. This warming glowing bowl of goodness is made from carrots, swede, parsnips, potatoes and lots of warm spices like ginger, cumin and chilli flakes. This is a proper winter soup made with seasonal vegetables and store-cupboard spices.
Janet from the Taste Space brings to the table a Jamaican Jerk Plantain Soup . Just looking at the colours from the red peppers, yellow plantains, and green spring onions makes me feel happy and all warm inside. I can only imagine how good this tastes with all those spices like allspice, cinnamon, cloves, nutmeg and thyme. And that's not it, the vegetables are swimming in a fragrant coconut broth...mmmm.
Linsy Patel from Home Cooked Food delights us with Vegetarian Kashmiri Rogan Josh. This Kashmiri Rogan Josh is made with soy chunks, aubergine and lots of Kashmiri spices. Its thickened with yogurt. The colour is just warming. Linsy served it with Chana Dal Pilav.
Next we have the lovely Jacqueline from Tinned Tomatoes with a vibrant Orange, Carrot and Goats Cheese Salad with Pumpkin Seeds. Wow, just look at the colours on that plate, bright and in your face, just looking at it I feel virtuous. Orange comes from not just carrots, but also navel oranges, then topped with goat cheese balls and added crunch from the pumpkin seeds.
Next we have is Nasifriet from the blog 'By the Way...' with Makizishi Meal Kit a Volente. This is what I love about blogging, you meet new bloggers and I so welcome Nasifriet to the Vegetable Palette Challenge. I need to invite Nasifriet to my home as D my husband has been nagging me for vegetable sushi for a while and these light morsels would satisfy him surely. She also has a recipe where sushi is stuffed into a Tofu Pocket, you have to go on over and have a look please.
Helen at Family-Friends-Food shares with us an unfussy, quick and comforting plate of Spaghetti with Herby Leeks and Cheesy Crumbs. Helen writes that 'the leeks lend a sweet oniony flavour to counter the savoury richness of the cheese, and the breadcrumbs soak up the butter and oil to become tiny nuggets of chewy, golden deliciousness' - now that sounds yummy. What I like about this recipe too is the use of the under-rated leeks, the Welsh in my must promote this vegetable much more.
Anne from Anne's Kitchen shares with us a comfort dish Sweet Potato and Mozzarella Bake. A generous helping of this would be most welcome for sure. I think I may just be tempted to make this. Not only does it look good, but the fact is that I have most of the ingredients at home (except for the mozzarella cheese). This bake looks really wholesome and hearty and with its colours - orange and purple, well these can only make your feel hip.
And finally, from Vanesther at Bangers and Mash we have a unusual, yet still very delicious snack - Kale and Cauliflower Samosas . If I had thought about it, my blog would probably had been called The Adventures of Samosa Girl, as I really really like them, but I was never that sassy or forward thinking at that time. Anyway, back to these awesome Indian style hand pastry pies made with seasonal vegetables and spices - love it and a clever way to get little ones to eat more vegetables.
I would like to thank everyone for their contributions. If you would like to participate in the Vegetable Palette, then please follow this link on how to participate. The theme for February is Love Vegetables. Please share vegetables that you LOVE and ENJOY eating!
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