CSA Recipe Sharing

A place for us to all share recipes as we learn to eat from our weekly CSA share

Monday, May 3, 2010

Parsnip Pecan Cake & Parsnip Pie

Parsnip-Pecan Cake

1 1/4 c Salad oil
1 1/4 c Sugar
2 c Flour
1 tb Baking powder
1 tb Baking soda
2 ts Cinnamon
1/4 ts Salt
4 Eggs
3 c Grated raw parsnips
1 1/2 c Finely chopped pecans

1 10" Tube pan/Preheat oven to 325 degrees F

Thoroughly combine oil and sugar. Sift together dry ingredients and add to oil and sugar, alternating with eggs. Beat well after each addition. Mix in parsnips and then pecans. Pour into buttered tube pan. Bake in preheated 325 degree oven for 1 hour and 10 minutes. Cool in pan for 10 minutes before removing.


I also found this recipe on the same website, but didn't yet get a chance to try it:

Parsnip Pie

1 c Cooked parsnips
1 c Milk
2 Eggs
2 tb Butter
1/2 ts Nutmeg
3/4 c Sugar
1/4 ts Salt

Cook parsnips mashed fine and strain. While still warm, add the butter and salt. Beat the eggs, add sugar and nutmeg. Add milk and the parsnip mixture and mix well. Line a 9-inch pie pan with pastry and pour in the mixture. Sprinkle with nutmeg and bake in 400 degrees oven about 30 minutes or until the custard is thick and nicely browned.

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