The Underrated Vegetable That Belongs In Your Cakes

Parsnips' sweet history, and how they're used in cakes today

It might be surprising to discover that parsnips and sweets have a rich history together, stretching back to the Middle Ages—before cane sugar and sugar beets became available—when parsnips were commonly used as a sweetener. This sweetener was akin to honey, derived from the boiled liquid of crushed parsnips. Desserts featuring parsnip jam and parsnip fritters dusted with sugar were also quite popular.

In contrast to the labor-intensive recipes of medieval times, modern parsnip-infused treats are generally much simpler to prepare. Most parsnip cakes simply require the vegetable to be grated into the batter, while some recipes call for it to be chopped, roasted, and pureed—similar to the method used for pumpkin pie. Regardless of the preparation method, parsnip cakes typically include a similar array of ingredients—such as brown sugar, nuts, spices, and orange zest—often topped with cream cheese or mascarpone frosting, which is frequently enhanced with flavors like maple and ginger.

Famous fans of parsnip cake

Parsnip cake certainly has some notable supporters. One prominent advocate is Chef Jamie Oliver, who creates a delightful apricot cake that includes root vegetables like parsnip, carrot, and beetroot. This cake is finished with a zesty yogurt and honey icing, adorned with orange zest, pumpkin seeds, and edible flowers.

Rachel Khoo also showcases a Swedish praline and parsnip cake (tårta med pralin och palsternacka) in her cookbook "The Little Swedish Kitchen," which features ground hazelnuts and homemade praline. Meanwhile, Yotam Ottolenghi is known for offering parsnip-infused cakes with star anise and pecans at his London delis. Additionally, the late chef Michel Richard created a maple-parsnip cake, beautifully topped with pecans.

Dorie Greenspan is another renowned enthusiast of this unexpected dessert, sharing a recipe for a triple-layered parsnip and cranberry cake in her cookbook "Everyday Dorie: The Way I Cook." As a five-time James Beard award-winning author, her expertise in the parsnip cake realm is certainly credible. In a segment for the Hallmark Channel on YouTube, she demonstrated that her cake is similar to a carrot cake but with a unique twist: layers of cranberry jam. So, if you happen to have parsnips on hand, treat yourself (and your fortunate guests) by baking a cake with them.