So when I saw this recipe for a strange wartime pudding made out of parsnips (no fat, no flour) I immediately thought of the fun and games I had creating mock banana sandwiches made out of parsnips. Knowing that I had 4 gnarly parsnips hiding under limp romaine lettuce in my salad drawer of the fridge, there was no doubt in my mind that now was the time to give it a go and of course taste test!
As I write this I’m waiting for the puddings to finish baking so will share my verdict right at the end. My thoughts are it won’t be unpleasant but it will likely be a strange taste and texture. The sort of dish that if you offered to unwitting friends or family members, they might comment “ooo this is unusual, it reminds me of something but I can’t quite put my finger on it”. I would of course reply, “ahh yes that will be because it’s fat free” and they would then add another spoonful to their bowl.
HONEST FINAL VERDICT: It tasted strange, I definitely wouldn’t give this to visitors unless I didn’t want them to come back again. At first a hard hit of parsnip quickly knocked on the head with chocolate and sweetness. It didn’t rise as I expected and with hindsight I put this down to not enough bicarbonate of soda and too much milk. The mixture was too sloppy. You can see from the photos and video what I mean. A spectacular aesthetic fail! Well a field full of cow pats complete and utter fail really! The things I do for Queen and country!
Here is the recipe!
- 2 medium or 3 large peeled, chopped, well cooked, cold, mashed parsnips
- 1 or 2 tablespoons of cocoa powder
- a pinch of bicarbonate of soda
- up to 1/2 pint of warm milk
- sugar, sweetener or golden syrup
Peel, chop, steam or boil the parsnips until well cooked and nice and soft.
Drain and run under cold water to hasten the cooling process
Mash the parsnips well then add in the cocoa (to you own taste but be warned it will taste bitter until you add in the sugar or syrup) and pinch of bicarbonate of soda.
Add in the syrup or sugar or sweetener to your own taste (which is when the cocoa no longer tastes too bitter and the parsnip isn’t overwhelming!). Mix well.
Add the warm milk bit by bit and mix well inbetween. Add enough so the mixture is smooth. (I used about 1/3rd of a pint of plant based milk and it was quite runny but from my final results I would say 1/4 of a pint would be better)
Bake in pre-heated oven for 30 minutes at 180C
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