Parsnip and hazelnut loaf

Photo: Simon Lambert
Photo: Simon Lambert
I think it is time we start looking at the humble parsnip through different taste buds.

Parsnips have such a unique flavour and they do work deliciously well with sweeter flavours.

I have grated the parsnips and combined them with hazelnuts and spice to create this flavoursome and moist loaf.

Topped with a cream cheese frosting and finished with more hazelnuts and a drizzling of honey, it is utterly delicious.

 

Serves 8-10

Cooking time 60 min

Prep time 20 min

Skill easy

 

170g butter, softened

100g brown sugar

100g caster sugar

2 eggs

1 tsp vanilla extract

½ tsp salt

200g standard flour

30g toasted hazelnuts, ground, plus extra for finishing

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cardamom

⅓cup unsweetened coconut or natural yoghurt

2-3 (1 ½ cup) parsnips, grated

Icing / topping

250g cream cheese, softened

25g butter, softened

180g icing sugar

Pinch cinnamon

1 Tbsp honey for drizzling

Toasted hazelnuts, crushed

Method

Preheat oven 160°C.

Grease and line a 23cm x 12cm loaf tin with baking paper.

Cream the butter and sugars together until light and creamy.

Add the eggs one at a time, beating well.

Add the yoghurt and vanilla and beat to combine.

Sift the dry ingredients and fold through the mix.

Add the grated parsnip and gently fold through to combine.

Pour into the prepared loaf tin, bake for 50-55 minutes or until the centre springs back when lightly touched.

Cool in the tin for 10 minutes before turning out.

To make the frosting, whip the cream cheese and butter together until smooth and creamy.

Add the icing sugar and a pinch of cinnamon, continue whipping again until combined.

Once the loaf has cooled completely, spoon on the cream cheese icing to generously spread over the loaf. Drizzle over the honey and finish with a dusting of hazelnuts.