Recipe: Parsnip Cake

Rosiana Tong's parsnip cake, adapted by the James Beard Foundation

 

Parsnip cake doesn't enjoy as high of a profile as its carrot-based cousin does, but it's equally tasty and just as much of a breeze to prepare. This version from Berwyn, Pennsylvania's Nectar uses a fat pinch of baking spices to coax out the earthy sweetness of the grated root vegetables. If you have a food processor and a fine shredder disc, we recommend using them to prep your parsnips. The disc will produce a more delicate cut than a box grater will, and your finished cake will have a more pleasing texture.

 

Get the recipe here. The Nectar team will be cooking at the Beard House on February 8.

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