Roast parsnip & potato cake

Roast parsnip & potato cake

by landscape |
Updated on

Delicately flavoured and full of goodness, parsnips are perfect for hearty suppers, light nibbles and delicious desserts

Too tasty to be exclusively an annual treat among trimmings at Christmas dinners, parsnips can be enjoyed in a variety of dishes for their sweet flavour and meltingly soft texture. Delicious roasted with a caramelised honey glaze, these root vegetables can also be baked, boiled, grilled and fried, and used in comforting casseroles and soups. High in fibre, this creamy-coloured vegetable is also rich in vitamins, particularly potassium, antioxidants and minerals.

Serves 4

1.2kg parsnips

2 tbsp olive oil, plus extra for greasing

600g potatoes

1/2 red onion, peeled and very finely sliced

1 tbsp honey

2 tbsp chopped fresh sage

1 tbsp chopped fresh rosemary, plus 1 sprig and 1 sprig to garnish

1 tbsp butter

2 tbsp cornflour

500ml chicken stock

1 bay leaf

1 tbsp cranberry sauce

sea salt and black pepper

sausages, to serve

20cm round cake tin

Grease the cake tin with oil. Trim, then cut the parsnips lengthways into quarters. Chop the potatoes into 4cm chunks. Place both in a large saucepan and cover with cold water. Bring to the boil, then simmer for 10 mins. Drain, then coat the parsnips and potatoes with the olive oil.

Season the parsnips and potatoes with sea salt and black pepper, then mix in the red onion, honey, sage and chopped rosemary. Transfer the mixture to the prepared tin and push down the ingredients to fit. Chill the parsnip and potato cake for 1 hr.

Preheat the oven to 200°C/180°C fan/gas mark 6. Bake the vegetable cake for 55 mins-1 hr until golden and crispy.

In the meantime, to make the gravy, melt the butter in a large saucepan and mix in the cornflour. Cook, stirring, for 1 min, then stir in the stock gradually. Add the bay leaf, sprig of rosemary and the cranberry sauce, and bring to the boil, then simmer for 5 mins until thickened. Season with the pepper.

Allow the cake to cool for 5 mins out of the oven, then turn it out of the tin onto a serving plate. Garnish with the extra rosemary sprig and serve with the sausages and gravy.

More recipes for parsnips are in the November 2022 issue of Land_Scape_ magazine, which can be bought online, here

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