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Parsnip Pudding

July 2, 2015


Earth’s long ivory tooth in a buried smile which becomes winter’s snarl tugging at the hem of my skirt as I walk by….. Kate Llewellyn

I love parsnips! I think its their sweetness and distinctive aroma which appeals to me, although completely polarising. Lots of people hate them for this very reason. They can be described as oddly sweet and nutty.

The parsnip is closely related to the carrot and parsley. Its long tuberous root has cream-coloured skin and flesh and when left in the ground after winter frosts, becomes sweeter in flavour. They can be eaten raw or cooked.

The parsnip has been used as a vegetable since antiquity and was cultivated by the Romans, although doesn’t feature prominently in Italian cooking. Parsnips were easy to grow and provided a good source of starch during the lean winter months. They were also valued for their sugar content and were used as a sweetener before the arrival of cane sugar in Europe. In fact, sweet parsnip dishes like jam and desserts became part of traditional English cookery, and they are still used for making beer and wine.


Parsnips are high in vitamins and minerals, especially potassium. They contain anti-oxidants such as falcarinol, falcarindiol, panaxydiol and methyl-falcarindiol which have anti-cancer, anti-inflammatory and anti-fungal properties  and have plenty of both soluble and insoluble dietary fibre. Handling the stems and foliage can cause a skin rash in some people.

Many years ago, we had a gorgeous French student staying with us (who, incidentally was studying food science), and she was horrified when she heard that we ate them – “Parzneep??, we feed zem to ze pigs!!” she exclaimed!

I love to roast them or spiralise them to make noodles. Often I will use them instead of zucchini when I make zucchini slice. I just realised that I haven’t posted a recipe for zucchini slice – here’s a good recipe from my friend Alisha, the Naughty Naturopath.

If you haven’t tried parsnips for a while, try them again. I find that a lot of people who were adverse to parsnips in the past actually like them now! A bit like the Brussel sprout complex – we all hated them as kids because our mums cooked the life out of them..and because what we like to eat changes over time due to olfactory and taste sensitivity changes.

This is an easy recipe which is not quite a slice and not quite a soufflé. A sort of hybrid pudding! It is fragrant and light and makes a fantastic entrée or lunch dish. I have made it dairy-free but substitute with milk and cheese if you can tolerate them. I like to serve it with a simple tomato salad. You can serve it as an accompaniment to a roast too – the oven is on anyway..

400g  parsnips, peeled & chopped

200g nut milk – I used homemade almond milk

50g ghee or olive oil (or butter)

40g rice flour

1 teas salt

pinch nutmeg

pepper to taste

3 eggs, separated

1 tab nutritional yeast (or 30g pecorino)

Steam the parsnip in the TM steamer basket over 300g water for 10 minutes VAROMA temp, SP 3. Dispose the water and roughly purée the cooked parsnip for 10 seconds on SP 3. Set aside.

Add the nut milk, ghee, rice flour, nutmeg & salt to the TM bowl and cook on SP 3 for 7 minutes at 90°C. It will become nice and thick. Add the nutritional yeast (or cheese), parsnip, egg yolks and a dash of pepper and mix on SP 4 for 8 – 10 seconds.

In a separate bowl or stand mixer, whip the egg whites until stiff and fold through the parsnip mixture. Bake in a greased oven dish at 170°C for about 30 minutes. It will puff a bit but not like a soufflé and become brown on top.

Try them again!!


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