Parsnip carrot cake, white chocolate yogurt cream, parsnip ice cream, vichy carrot and parsnip

Parsnip, the alternatives to carrot and parsley.
By epicure
Published on Wednesday, 24 Jul 2013
Cuisine
European
Type of Meal
Desserts
Vegetarian-friendly
No
Level of Difficulty
Advanced
Speed
Long

Serves 4
Prep time 30 minutes
Cook time 95 minutes

parsnip carrot cake
6 eggs
380ml olive oil
350g brown sugar
440g self-raising flour
1 tsp cinnamon powder
pinch of nutmeg powder
200g walnut, chopped
70g pistachio, chopped
400g carrot, grated
500g parsnips, grated

  • Preheat oven to 150°C.
  • Beat the eggs lightly. Add olive oil, brown sugar, self-raising flour and mix well. Add the rest of the ingredients into the mix and pour into a square cake mould.
  • Bake the mix in the oven at 150°C for 80 minutes.

white chocolate yogurt cream
200g cream
50g milk
50g sugar
2 gelatine sheets
300g yogurt
400g white chocolate, melted

  • Mix the cream, milk and sugar, and warm it on low heat. Then add gelatine and mix well.
  • Fold in yogurt and white chocolate and let it cool down in the fridge.

parsnip ice cream
600g parsnips, sliced
1 tsp sea salt
100g sugar
100g glucose
250g cream
250ml milk

  • Add all ingredients into a pot, and cook till parsnips turn soft.
  • Blend the mixture till smooth, sieve it, pour it into a Pacojet container, and freeze it.

vichy carrot and parsnip
300g carrots, peeled
300g parsnips, peeled
150g butter, peeled
100g thyme
sugar, to taste

  • Cut vegetables into round or disc shapes. Place all the ingredients into a vacuum-sealed bag and sous vide it at 85°C for one hour. Remove and let it cool down.
  • Cut the parsnip carrot cake into square shapes.
  • ‘Pacotise’ the frozen parsnip ice cream and plate it beside the parsnip carrot cake and vichy carrot and parsnip.