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Roasted Parsnip Chocolate Cake – From Leftovers

There are few things more satisfying than a delicious bake. Unless of course you know you just reinvented & up-cycled your leftovers! Parsnips, the new carrot. And instead of grating raw parsnips to bake with, take them at their best, roasted and sweet. roasted parsnip chocolate cakeThe basic recipe here is a variation on The Great British Bake Off, Winter Kitchen Banana and Chocolate Loaf. A sweet, moist, filling slice of cake (nothing like a fruit cake, for those who’re not fans!). The perfect accompaniment to a mid-morning break, and afternoon tea.

Roasted Parsnip Chocolate Cake – From Leftovers

(Serves 8-10)

150g unsalted butter

185g light brown sugar

2 large eggs, beaten

1 tsp bicarbonate of soda

pinch of salt

150ml sour cream (or plain runny yoghurt)

250g of leftover roasted parsnips*

60g dark chocolate, finely chopped

 

* 250g of leftover roasted parsnips is about 350g (or 4 medium sized) raw parsnips. My roasted parsnips were seasoned with salt, pepper and thyme. This really is a dish for your leftovers, so season the parsnips the way you like them best. No special treatment needed for this recipe!

roasted parsnip chocolate cake METHOD:  1. Pre-heat the oven to 180 C/ 350 F. Lightly grease a 2 litre (1kg) loaf tin with butter; dust with flour, then set aside. 2. Use a foodprocessor to mash the leftover roasted parsnips. Set aside. 3. Beat the unsalted butter together with the light brown sugar until light and fluffy. Gradually add the eggs whilst beating. 4. Combine the flour, bicarbonate of soda and salt. Sift them into the fluffy butter & egg mix, and beat until incorporated. 5. Gradually add the soured cream. 6. Stir in the mashed parsnips and finely chopped chocolate. 7. Scoop the mixture out into the pre-prepared loaf tin and level the top. 8. Bake in the middle of the oven for about 1 hour, until a skewer inserted into the middle of the loaf comes out clean (except for perhaps some chocolate). 9. Let the cake cool in the tin for about 15 minutes before turning it out onto a wire rack to cool completely. Voila!

Your moist, chocolaty, roasted parsnip cake is ready to enjoy!

roasted parsnip chocolate cake Linking this post with: #TastyTuesday #CookBlogShare & #SHINEbloghop

 

From roasted parsnips, to roasted pumpkin, and beetroot. 

Chili Roasted Butternut Squash

Thai Green Curry Pork on Roasted Butternut Squash & Carrots

Beetroot Goats Cheese Puff Pastry Tart

 

Have you made any parsnip bakes?  What are your favorite leftover recipes?

24 Comments

    • Thanks Su, I loved it! The sweet saltiness of the roasted parsnips was absolutely delicious 🙂
      …Now I need to roast extra ones just to make it again!

  1. WOW the photos look as amazing as the recipe sounds. I will definitely have to try this one out for sure. Thanks for sharing your great recipe.

    • Thanks Jenny! I really enjoyed that delicious cake… I’ll definitely be throwing in extra parsnips with the next roast 🙂

    • I absolutely promise!
      …When Mr M’s skepticism melts into a question about a second piece …THAT is SUCCESS <3
      Jennifer, it's delicious! You'd be missing out not to try it.

  2. Yum!!!

    I am always on the look out for yummy new recipes to try – think this will be next on my list. I have pinned it for later.

    Thanks for linking up to the #SHINEbloghop

    Lydia xx

  3. Your cake looks yummy, hun! I have never tried parsnip cake but I spotted a few recipes recently. Yours sounds perfect. I must try! Pinning now. xx

    • Thanks Mel. I was especially enthusiastic about trying out roasted parsnips… As that’s the moment all those delicious root vegetables start to get so irresistible 🙂

  4. Healthy and delicious – and uses up left overs, this is genius! Love chocolate and banana as a combo.

    Popping over from #cookblogshare xxx

  5. I have never tried parsnip in cake before but I do love them. Your cakes sounds yummy, beautiful pictures 🙂

    Thanks for sharing at Wednesday blog hop, pinning :):)

    • Thanks Claire 🙂 …I’ve been waiting and waiting for the perfect moment to get experimenting with parsnip, and this cake is as yet the star result! SOOO MOIST!

    • I’m absolutely convinced roasted veg in cakes is the way to go!! Carrot cakes too 🙂
      …Roasted root vegetables are WAY sweeter than raw. This one was with leftovers…Frugal cake! And I absolutely loved the tint of a flavour that you just couldn’t put your finger on, that was definitely the thyme and pepper that had been on the roasted parsnip.
      I’m working on a theory that you can probably replace banana in a lot of recipes with roasted veg instead. You get the same consistency and binding possibilities when you mash them!

      Ooh the POTENTIAL! <3

    • Thanks Julie, I was thrilled it tasted as awesome as I’d hoped it would! Roasted vegetables are unbeatable for natural savory sweetness and we always make too many with our Sunday roasts 🙂

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