PARSNIP CAKE 1 2/3 cups whole wheat pastry or unbleached flour 1 cup sugar or ½ cup honey 1 ½ tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda ¼ tsp. salt ½ cup canola or vegetable oil 3 eggs, beaten 2 cups grated parsnips (they should be peeled and the ends trimmed) 1 cup grated apple, peeled as desired ¼ - ½ cup walnuts, chopped (optional) Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans or one rectangular 9 x 13-inch pan. Whisk flour, sugar if used instead of honey, salt, baking powder, baking soda, and cinnamon in mixing bowl. Combine eggs, oil, honey if used instead of sugar, grated parsnips, and apples in another bowl and stir well with a fork or spoon. Stir the wet and dry mixtures together until just combined and stir in chopped nuts if desired. Pour batter into pan or pans and bake for 25 to 35 minutes or until knife inserted comes out clean. Cool on a rack and frost if desired or eat as is. It’s a delicious moist cake enough for 12 -14 people!
GRATED PARSNIP APPLE SALAD Very fresh and yummy!! Juice of 1 regular lemon or if possible a Meyer lemon 2 tsp. Dijon mustard 5 Tbsp. olive oil 3 cups trimmed, peeled, and shredded parsnips 1 1/2 cups peeled, shredded apples 1 cup coarsely chopped parsley leaves (optional if available—parsley is good in this but the salad is very tasty without it) 1 small red onion, grated Salt and pepper to taste Mix lemon juice and mustard together well and add olive oil in a small bowl. Combine all the remaining ingredients and toss with dressing and salt and pepper. Serve right away or chill in the refrigerator for 30 minutes before serving. 6-8 servings