I love Parsnips. They were on offer this week so I couldn’t resist.
Roasted one day and in soup another.
The other day I tried adding them to biscuits and now I am hooked. Because there is icing sugar in the mix they cross the line from savoury to sweet. Just as nice with a cup of coffee or with a new duck pâté I made (recipe coming next week) to try with the biscuits.
Now, will someone please put the lid on that tin and hide the biscuits in the cupboard.
Preheat oven to 180ºC
125g Unsalted Butter
100g Icing Sugar sifted
200g Plain Flour
1 tablespoon extra-virgin olive oil
Pinch of salt
100g Parsnips, peeled and grated
Line two baking sheets with baking parchment paper. Cream butter until soft & mix in the sugar until blended then drizzle in the olive oil & mix until combined. Add the flour & salt and mix gently but thoroughly until smooth, then add the parsnips & mix until thoroughly incorporated into the mixture. Cut 2 sheets of parchment paper and spread a sheet out on the work table, place the dough in the centre and cover with the other sheet. Roll out the dough until it is about ¼ inch thick (the dough is very sticky thus the parchment). Refrigerate the dough for 30 minutes or overnight. Cut into 2” rounds and place them ½” apart on prepared baking sheets. Form trimmings into a log, cut into rounds. Bake until golden, about 15 minutes. Remove from oven and cool on wire racks.
Yet another SURPRISE, Grannymar. This is a first for me. And quite brilliant since I know what one can do with carrots (and potatoes) in unsuspected places. I too love parsnips (say, in creamed soup with peanut butter – I know, sounds peculiar but works oddly well – and of course baked honeyed parsnips, not to forget parsnip crisps).
Got all your ingredients in the cupboard/fridge bar, guess what, the parsnips. Shall report back once I managed to burn the first batch and baked the second to perfection.
Okay that’s it, I’m comin’ to your house for brunch, GM.
Blessings ~ Maxi
Ursula – Enjoy the biscuits.
Maxi – I’m looking forward to it and a good long chat.
Oh this is a keeper GM, question: How many average parsnips, approx to 100g?
Wallowing in total ignorance, I bet they are great! And I even know what parchment paper is.
Yeah, that’s just how ignorant I am, LOL. But I make a great test subject!
A lot of work, but sounds yummy. Dianne
Heaven help my waistline if I conjure up and demolish your recipes as well as Ramana’s 🙂
WWW – I topped, tailed and peeled one medium parsnip. I used the food processor to grate it, then weighed 100g.
I sprinkled the remainder of the parsnips with spices and put them in a greased dish to bake in the oven until they were crisp. I nibbled on them later when they cooled.
Fossie – Come on over and we can have a parsnip party.
Dianne – The food processor made short work of them. I think it took longest to heat the oven that all the rest.
Cardi – By the time you run between Pune and my place, you would not alone be starving, but fit as a fiddle. You have been missed, I hope you are well.
I love when you can throw veggies into sweets. This reminds to a shortbread recipe I have that uses large amounts of icing sugar.
Did you create this recipe yourself?
Marianna – The parsnip part was totally my own and the biscuit base was an adaptation of several in my collection. Next time I might roast the grated parsnip first and add it when cooled.
I love parsnips, too, and this recipe is a delight! I never would have considered parsnips in a biscuit. I translated to cookie, but I got the idea! 🙂
Debra – They actually taste better the second day.