Parsnip has been one of my favorites veggies, since I moved to Switzerland. It can be eaten row, but I like it roasted because it’s a bit sweeter;) I got this recipe from my friend, Selina, who is making the best winter parsnip soups!!
Ingredients
- 125gr parsnip, grated
- 125gr coconut sugar
- a pinch of cardamom
- 1 tsp apple vinegar
- 50g ground hazelnuts
- 100ml rapsoil
- 250gr spelt flour
- 1 tsp cinnamon
- 3 tsp baking powder
- 4 tbsp cacao
- 200gr apples, grated
How to make it
- Preheat the oven to 180°C.
- In a large bowl, mix dry and wet ingredients separately.
- Whisk all together and once the mixture is smooth, pour it into a cake pan.
- Bake for 55 to 60 minutes.
