Saturday, August 20, 2011

Parsnip Bread Pudding

Chris from Mele Cotte is hosting this edition of Weekend Herb Blogging and this week it's time to revisit the humble Parsnip.

parsnip© by Haalo


The first parsnip recipe I made for this blog was a little unusual for what is considered a "savoury" vegetable - a sweet Chocolate and Parsnip Loaf so I suppose it's fitting that I've been tempted to make a savoury bread and butter pudding. I've been inspired by a Martha Stewart recipe for a roasted parsnip bread pudding. I've pared the recipe back to its basics, removing other savoury elements so that the parsnip flavour can come through.

Parsnip Bread Pudding© by Haalo


Parsnip Bread Pudding

500 grams parsnip, cut into bite sized pieces
150 grams stale bread, thick slices
softened butter
grated parmesan
50 grams grated cheddar cheese
3 eggs
⅔ cup milk
⅔ cup cream
ground white pepper


Prepare the parsnips:
It's best to choose parsnips that are smaller rather than larger - the flavour is better and as they get older and larger, a hard inner core develops which isn't very pleasant.

Top and tail the parsnips and then cut into bite sized pieces - I've left the skin on. Place the parsnips in a bowl, drizzle over with a little olive oil and season with sea salt and ground white pepper. Toss well and then place on a baking paper lined tray.

Bake in a pre-heated 160°C oven until golden and cooked through - this should take about 20-30 minutes.

When cooked, place the parsnips on paper towels to remove any excess oil before placing into a clean bowl. Let them cool before proceeding.

Make the pudding:
Butter both sides of each slice and then sprinkle over with grated parmesan. Cut these into bite sized cubes and add to the cooled parsnips - toss well and then place into a baking dish.

Place the 3 eggs, milk, cream, grated cheddar into a bowl - whisk until amalgamated. Carefully pour this over the bread and parsnip mixture - pausing to allow the liquid to be absorbed. When all the liquid is in, nudge any pieces of bread down into the liquid to make sure it is well soaked. Finish off with a sprinkle of grated parmesan and then bake in pre-heated 160°C oven until golden and cooked through - this should take around 45-60 minutes.


Parsnip Bread Pudding© by Haalo


Let it rest for a few minutes before serving.

7 comments:

  1. This sounds just stunning! I can't wait to make this once I get my hands on some parsnips. I'm a complete sucker for parsnips. I would never have thought to make a bread pudding with them before!

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  2. oh boy. with a rare roast beef, this could be my death-row meal...
    T x

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  3. Interesting ingredient for a bread pudding! It looks good.

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  4. I'm intrigued--it looks lovely. New ways to cook parsnips are always welcome!

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  5. I am a huge fan of parsnips. And bread pudding. The fact that you put them together makes me giggle! Love this. Thanks! :)

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  6. What a great idea to merge parsnips and bread pudding. I can't wait to give this one a try.

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  7. Thanks Redd - hope you enjoy the recipe!

    Sound perfect Miss T

    Thanks Leaf!

    Thanks Lauren!

    Thanks Chris - should be twice as good ;)

    Thanks Claudia!

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