Sweet Parsnip Pie with Edible Flower Petals

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.

Bookmarked Recipes and A Salted Peach Buttermilk Cake

I know there are a barrage of vegetarian and vegan cookbooks out there at the moment- spearing from every direction, some are on my wish list and some are not.  But I have been making a conscience effort to thumb through those neglected cookbooks already on my shelf and identify those recipes I want to try.  

Many of my cookbooks are vegetarian, some are vegan and many are not either.  I have been making a concerted effort over the weekend to cook and bake some of those bookmarked recipes and have already done so with many (see below).
Caribbean Modern (from the Library)
Dock Kitchen Cookbook 
Mildred's Cookbook
Meat-Free Any-Day
Moosewood Restaurant Celebrates
Snackistan
Veggiestan
V is For Vegan
And I've even been inspired by some bloggers and food website.  

Well today's bookmarked recipe that comes from  Heidi Swanson's Super Natural Every-Day. Heidi's Buttermilk Cake is topped off with plums.  I made this at the weekend,  I had picked up some buttermilk intended originally for Irish Soda Bread, but as it was fast reaching it use by date.  In place of the thinly sliced plums, I had peaches.

As I followed the recipe, it advised, 1/2 teaspoon fine sea salt.  I had large grain sea salt but not fine sea salt - so ended up choosing to use table salt.  So yes you can imagine it was a little salty, but okay none-the-less.  I went and checked the recipe on-line and found it under another guise called Salt-Kissed Buttermilk Cake.  It was the same recipe made with raspberries, but instructing to use an additional teaspoon of sea salt for the topping. The recipe indeed is mean't be be salty.