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Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup sugar
1/2 pound parsnips (about 2 medium), peeled and finely shredded
1/4 cup walnut or canola oil
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
Instructions
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup sugar
1/2 pound parsnips (about 2 medium), peeled and finely shredded
1/4 cup walnut or canola oil
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1. Preheat oven to 350F. Lightly butter a 9 x 5-inch or 8 x 4-inch loaf pan.
2. Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan.
3. Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack. Makes 16 servings.
Recipe by David Feder, "A Root for All Seasons," Sept. 2009
Nutritional Information
2. Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan.
3. Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack. Makes 16 servings.
Recipe by David Feder, "A Root for All Seasons," Sept. 2009
Per serving: 140 calories, 6g fat, 15mg chol., 2g prot., 21g carbs., 1g fiber, 140mg sodium.
