Parsnip Pudding
Experience the warm, spiced comfort of Parsnip Pudding, a unique and delightful twist on classic sweet puddings. This recipe transforms humble parsnips into a velvety-smooth batter infused with cozy flavors of cinnamon, nutmeg, and vanilla. Sweetened with granulated sugar and enriched with creamy milk and eggs, it’s baked to golden perfection, delivering a tender texture with a hint of natural earthiness from the parsnips. This versatile dish can be served warm as a sweet side for holiday feasts or as a standalone dessert drizzled with cream or caramel sauce. With just 20 minutes of prep time and a fragrant aroma that fills your kitchen while it bakes, Parsnip Pudding is a must-try treat that celebrates root veggies in an unexpected yet utterly irresistible way.
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Recipe Information
Ingredients
- 500 grams parsnips
- 50 grams all-purpose flour
- 100 grams granulated sugar
- 250 milliliters whole milk
- 50 grams unsalted butter
- 2 large eggs
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Peel the parsnips and chop them into small, even-sized pieces.
Boil the parsnips in a pot of salted water for 15 minutes or until they are soft and easy to mash. Drain and let them cool slightly.
Preheat your oven to 180°C (350°F) and grease a baking dish with a small amount of butter.
Mash the boiled parsnips until smooth. You can use a potato masher or a food processor for a finer texture.
In a large bowl, whisk together the eggs, milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Add the mashed parsnips and flour to the wet mixture. Stir until everything is evenly combined and a smooth batter is formed.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Place the dish in the oven and bake for 45-50 minutes, or until the pudding is golden brown and set in the center. A knife inserted into the middle should come out clean.
Remove from the oven and allow the pudding to cool for 10 minutes before serving.
Serve warm as a sweet side dish or drizzle with cream or caramel sauce for dessert.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 1494 mg | 65% | |
| Total Carbohydrate | 236.5 g | 86% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 136.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 599 mg | 46% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2393 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
