Food Monday ~ Parsnip Biscuits

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.

Parsnip Biscuits/Cookies
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.

13 thoughts on “Food Monday ~ Parsnip Biscuits

  1. Ursula

    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.

    U

    Reply
  2. Grannymar Post author

    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.

    Reply
  3. Grannymar Post author

    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.

    Reply
  4. Marianna

    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?

    Reply
  5. Grannymar Post author

    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.

    Reply
  6. Debra

    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! :-)

    Reply

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