I just watched the last ten minutes of a cooking show where the host
baked a spiced parsnip cake with an icing made of softened butter, sour
cream and icing sugar. It was served with an apple jam and some sliced
apple. Then it was paired with a wheat beer .

It looked good, and the guy from the craft brewery claimed it was good.
I am not sure if I will rush out and make one, but it might be worth a try.

"Dave Smith" > wrote in message
...
>I just watched the last ten minutes of a cooking show where the host baked
>a spiced parsnip cake with an icing made of softened butter, sour cream and
>icing sugar. It was served with an apple jam and some sliced apple. Then
>it was paired with a wheat beer .
>
> It looked good, and the guy from the craft brewery claimed it was good. I
> am not sure if I will rush out and make one, but it might be worth a try.


It probably wouldn't be any stranger sounding or tasting than a carrot cake
or zucchini bread.

Cheri

On Sat, 9 Dec 2017 23:09:59 -0800, Cheri wrote:

> It probably wouldn't be any stranger sounding or tasting than a carrot cake
> or zucchini bread.

It's bad enough that the heretical insanity of vegetable desserts has
establised a clawhold into our collective social melieu as an acceptable
edible. We don't need anyone promoting such abominations. (And don't get me
started on pumpkin pie.)

On the other hand, our whole society is whipping around a whirlpool of bad
taste on its descent into a hell of pig-slop. And the only way to escape
such a pandemonium is to attempt to go in the same direction as everyone
else but at a much faster speed in order to bring one up out of the
maelstrom.

So, how about lettuce loaf, spinach strudle, cauliflower cobbler, radish
rolls, turnip tarts, corn crullers and pea pie?


Seriously, parsnips develop their flavour upon cooking whilst carrots lose
their flavour upon cooking. It should be interesting. I'll try it and get
back to you here. Dill is closely-related, so I might try that in half the
batch as an experiment. I think I should start with a carrot cake recipe
and just omit cinnamon. (Also omit nuts & raisins and use white vs. brown
sugar to avoid masking the parsnip taste.) Vanilla goes good with most
other flavours, and my asynchronous food-memory free association process
seems to be sending me a messages about fenugreek and/or powdered cola nuts
to replace the cinnamon. Does that sound reasonable?

On Sunday, December 10, 2017 at 11:41:10 AM UTC-5, Mike_Duffy wrote:
> On Sat, 9 Dec 2017 23:09:59 -0800, Cheri wrote:
>
> > It probably wouldn't be any stranger sounding or tasting than a carrot cake
> > or zucchini bread.
>
> It's bad enough that the heretical insanity of vegetable desserts has
> establised a clawhold into our collective social melieu as an acceptable
> edible. We don't need anyone promoting such abominations. (And don't get me
> started on pumpkin pie.)

Both pumpkins and zucchini are fruit.

> On the other hand, our whole society is whipping around a whirlpool of bad
> taste on its descent into a hell of pig-slop. And the only way to escape
> such a pandemonium is to attempt to go in the same direction as everyone
> else but at a much faster speed in order to bring one up out of the
> maelstrom.
>
> So, how about lettuce loaf, spinach strudle, cauliflower cobbler, radish
> rolls, turnip tarts, corn crullers and pea pie?

I've made corn fritters that were like pancakes, served with butter
and maple syrup.

Cindy Hamilton

On 2017-12-10 11:41 AM, Mike_Duffy wrote:
> On Sat, 9 Dec 2017 23:09:59 -0800, Cheri wrote:
>
>> It probably wouldn't be any stranger sounding or tasting than a carrot cake
>> or zucchini bread.
>
> It's bad enough that the heretical insanity of vegetable desserts has
> establised a clawhold into our collective social melieu as an acceptable
> edible. We don't need anyone promoting such abominations. (And don't get me
> started on pumpkin pie.)


You started the pumpkin ;-) . I like it once in a while. It is a
Thanksgiving treat.


> Seriously, parsnips develop their flavour upon cooking whilst carrots lose
> their flavour upon cooking. It should be interesting. I'll try it and get
> back to you here.


I checked out a few recipes. Several had a Tablespoon of ground ginger
plus substantial amounts of clove, allspice and nutmeg. That much
ginger is guaranteed to overpower any nastiness from parsnip. Cream
cheese icing could make manure palatable.

On 2017-12-10 11:41 AM, Mike_Duffy wrote:

> So, how about lettuce loaf, spinach strudle, cauliflower cobbler, radish
> rolls, turnip tarts, corn crullers and pea pie?

Spinach strudel? Spanokopita.

"Cindy Hamilton" > wrote in message
...
> On Sunday, December 10, 2017 at 11:41:10 AM UTC-5, Mike_Duffy wrote:
>> On Sat, 9 Dec 2017 23:09:59 -0800, Cheri wrote:
>>
>> > It probably wouldn't be any stranger sounding or tasting than a carrot
>> > cake
>> > or zucchini bread.
>>
>> It's bad enough that the heretical insanity of vegetable desserts has
>> establised a clawhold into our collective social melieu as an acceptable
>> edible. We don't need anyone promoting such abominations. (And don't get
>> me
>> started on pumpkin pie.)
>
> Both pumpkins and zucchini are fruit.
>
>> On the other hand, our whole society is whipping around a whirlpool of
>> bad
>> taste on its descent into a hell of pig-slop. And the only way to escape
>> such a pandemonium is to attempt to go in the same direction as everyone
>> else but at a much faster speed in order to bring one up out of the
>> maelstrom.
>>
>> So, how about lettuce loaf, spinach strudle, cauliflower cobbler, radish
>> rolls, turnip tarts, corn crullers and pea pie?
>
> I've made corn fritters that were like pancakes, served with butter
> and maple syrup.
>
> Cindy Hamilton

And cornbread with butter and honey.

Cheri

On Sun, 10 Dec 2017 12:20:12 -0500, Dave Smith wrote:

> I checked out a few recipes. Several had a Tablespoon of ground ginger
> plus substantial amounts of clove, allspice and nutmeg. That much
> ginger is guaranteed to overpower any nastiness from parsnip.

I like the taste of parsnip. I might even bother to split a test into two
batches; phloem vs. xylem.

As you allude/infer, I feel that ginger is a fairly heavy flavour, and I
really want to see if I can bring out the cooked parsnip aroma. The other
spices are more subtle, but seem to form a sort of gastronomic continuum
which is used to fill in the gap caused by carrots losing much of their
characteristic taste when cooked. (Allspice gets its name because its taste
is reminiscent of a mix of cinnamon, nutmeg, & cloves.)

I might try them later, but I'll start with the fenugreek and/or cola nut
that initially popped into mind when I though about it. I have similar
thoughts about brown sugar and maple syrup or perhaps a very tiny amount of
star anis.


> Cream cheese icing

Probably where the dill (Leaf + ground seeds) will end up. Thanks for your
suggestions.