Super-Moist Carrot-Almond Coffee Cake

Super-Moist Carrot-Almond Coffee Cake

Serves 16

Ingredients:  

• 1/2 teaspoon fine sea salt

• 3 cups grated carrots or parsnips (or a combination), divided

• 1/2 cup expeller-pressed canola oil, divided, plus more for the pan

• 1 3/4 cups almond flour, divided

• 1 teaspoon pure vanilla extract

• 1 1/4 cups all-purpose flour, divided

• 1/2 teaspoon baking soda

• 1 cup light brown sugar, divided

• 1/2 cup light sour cream

• 1 1/2 teaspoons baking powder

• 3 eggs

Preheat the oven to 350°F. Oil an 8x8-inch pan and line the bottom with parchment paper.  In a medium bowl, make the crumb topping by combining 1 cup carrots, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon oil; set aside.

In a large bowl, whisk together remaining 1 1/2 cups almond flour and 1 cup all-purpose flour, baking powder, baking soda and salt. In a second large bowl, whisk together sour cream, vanilla, eggs, remaining 3/4 cup sugar and remaining oil. Add flour mixture to the large bowl and whisk again until incorporated; fold in remaining 2 cups carrots. Transfer to the prepared pan and scatter crumb topping over the top. Bake until cake springs back in the middle when pressed, and is deep golden brown, 50 to 60 minutes.

Set aside to let cool until warm, then transfer to a plate, discarding parchment paper. Cut into squares or wedges and serve.

RECIPE: Kohlrabi and Parsnip Hashbrowns

This is a very simple, healthy alternative to hash browns.

Take kohlrabi, parsnips or both, peel with a knife, leaving the white flesh underneath, and then cut into small cubes. 

Heat a skillet with oil and add in parsnip/kohlrabi chunks. Season with a tsp each salt, pepper, garlic powder and hot paprika, and cook until crispy outside and soft inside (I recommend covering the pan). 

When they are ready, fry a few eggs and finely chop shiso and cilantro together.  

Serve non-potatoes with eggs and herbs and enjoy!

 

Submitted by Adrienne Mishkin

 

RECIPE: Parsnip, Potato, and Turnip Puree Casserole

From Bon Appetit

Yield: 10 servings

Ingredients:

6 tablespoons butter, divided

3 tablespoons olive oil

1 1/4 cups chopped onion

1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes

1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes

1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes

2 garlic cloves, chopped

2 cups vegetable broth

2 tablespoons (1 oz) cream cheese

4 tablespoons chopped fresh dill, divided

1/2 cup panko (Japanese breadcrumbs)

Procedure:

1. Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.

2. Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.

3. Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.

4. Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until

golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store

airtight at room temperature.

5. Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over

vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled).

Sprinkle with 2 tablespoons dill.

Submitted by Stephanie Leonard

RECIPE: Roasted Root Vegetables with Maple Glaze

From Cooking Light, March 2008

Serves 4

Ingredients:

1 ½ cups (1/2-inch) slices carrot

1 ½ cups (1/2-inch) slices parsnip

1 ½ cups (1/2-inch) cubed peeled turnip

4 tsp. olive oil

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

Cooking spray

2 Tbsp. maple syrup

Procedure:

1. Preheat oven to 450o.

2. Combine first 6 ingredients in a 13 x 9-inch baking dish coated with cooking spray, tossing well to coat.

3. Bake for 10 minutes.

4. Stir in syrup. Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.

NOTE: Most root vegetables work well in this recipe; I’ve used celery

root, rutabaga, and sweet potatoes as well as those included here.

Submitted by Lisa Bretherick

RECIPE: Root Vegetable and Cheddar Gratin

From Gorgeous Vegetables

Serves 6

Ingredients:

1 lb. carrots, trimmed, peeled, and thinly sliced

1 lb. parsnips, trimmed, peeled, and thinly sliced

1 lb. leeks (trimmed weight), thinly sliced

1 cup vegetable stock

2 Tbsp. unsalted butter, diced

Sea salt, black pepper

1 ½ tsp. superfine sugar

4 medium eggs

¾ cup grated mature Cheddar

¾ cup fresh white breadcrumbs

2 Tbsp. Peanut or vegetable oil

6 Tbsp. coarsely chopped fresh flat-leaf parsley

Procedure:

1. Place the carrots, parsnips, and leeks in a large saucepan with the stock, butter, 1 ½ teaspoons of salt, and sugar and bring the liquid to a boil. Cover the pan and cook over medium heat for 5 minutes, then cook uncovered for another 15 minutes, stirring occasionally, until nearly all the liquid has evaporated and the vegetables are sitting in a buttery emulsion. Leave to cool for a few minutes.

2. Whisk the eggs in a large bowl with some seasoning, then stir in two-thirds of the cheese.

3. Toss the breadcrumbs in another bowl with the oil, then mix in the rest of the cheese.

4. Add the vegetables to the bowl with the egg and cheese mixture, scatter the parsley over, and stir to combine everything. Tip the mixture into a 12-inch oval gratin dish or other shallow ovenproof dish of a similar size. Smooth the surface and scatter the breadcrumb mixture on top.

5. Preheat the oven to 425oF.

6. Place the gratin dish in a roasting dish with boiling water coming two-thirds of the way up the sides, and bake for 30-35 minutes until the breadcrumbs are golden and crusty. Serve immediately.

NOTE: To make ahead, complete through step 4, cover, and chill. Hold

off adding breadcrumbs until it’s time to bake.

Submitted by Lisa Bretherick

RECIPE: Parsnip Fritters

Serves 4

Ingredients:

3 Parsnips, peeled & diced to cook faster
2 heaping tablespoons Sour Cream
5 Garlic Shoots, minced
1 sprig Oregano
1/4 Onion, minced
4 oz Chevre
Salt & Pepper to taste
Flour to dredge (approximately 2 cups)
Shredded Parmesan (1/4 cup)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil

Procedure:

Bring a pot of water with parsnips to boil. Cook until they are soft and mash with Sour Cream, Garlic Shoots, Onion, Chevre, Oregano. Add Salt & Pepper to taste. Mix flour, garlic powder, onion powder, dried basil & parmesan together. Form golf ball sized balls of parsnip mixture. Dredge in parmesan flour blend. Pat lightly to remove excess flour. Heat enough oil to cover bottom 1/4 of each ball in a sauce pan on medium heat. Fry until golden brown on each side, serve immediately.

Submitted by Laura Grund