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

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.

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