Parsnip Spice Cake with Parsnip Date Ice Cream and Crispy Parsnip

Ease of Preparation: Hard

Yield: 2 servings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

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Ingredients: 

For the Parsnip Spice Cake

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon ground
• ½ tsp nutmeg
• ¼ tsp allspice
• ¼ tsp cardamom
• ¼ tsp star anise
• 1 vanilla bean, scraped
• 4 eggs
• ¾ cup vegetable oil
• ½ cup unsweetened pear puree
• 1 cup white sugar
• ¾ cup brown sugar
• 3 cups shredded parsnip

For the Parsnip Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 12 egg yolks
• ½ cup white sugar
• 2 cups parsnips
• ¼ cup date molasses

For the Crispy Parsnip

• 2 parsnips
• Canola oil (for frying)
• 1 cup white sugar
• 2 tbsp cinnamon
• 2 tbsp star anise

For the Parsnip Masala Chai

• 1 parsnip (30 grams)
• 3 tbsp or 2 bags black tea
• 1 8 inch cinnamon stick
• 5 grams fresh ginger
• 1 tsp fennel seed
• 3 star anise
• 2 tsp cloves
• 1 tbsp green cardamom
• ¼ tsp whole black pepper
• 2 cups water
• 1 cup whole milk
• 3 tsp brown sugar

Method: 

Make the Parsnip Spice Cake

1. Preheat oven to 350F.
2. In a mixing bowl add dry ingredients and whisk to combine.
3. In a stand mixer with whisk attachment add both sugars, eggs, oil, vanilla bean and puree.
4. Once wet ingredients are combined add dry ingredients.
5. Add parsnip.
6. Pour batter into two 9” cake pans.
7. Bake until ready, about 30 minutes.

 

Make the Parsnip Ice Cream

1. In a saucepot over medium heat, add cream, milk, and parsnip and simmer until tender.
2. In a mixing bowl add egg yolks and sugar. Whisk until yolks turn white.
3. Reserve cream and blend parsnip.
4. Pour cream into egg yolk mixture while whisking to temper eggs.
5. Add parsnip puree.
6. Place in ice cream machine.
7. Once ice cream is done put in freezer.
8. Serve with date molasses.

 

Make the Crispy Parsnip

1. In a saucepot, heat oil to 375F.
2. In a mixing bowl, combine sugar and spices.
3. Slice parsnip thin lengthwise on a mandolin.
4. Fry parsnip until golden and crispy.
5. Toss in sugar and spice mix.

 

Make the Parsnip Masala Chai

1. Pour water in a pot and bring to a boil.
2. Peel and grate parsnip and ginger.
3. Add spices to pot.
4. Add tea to pot.
5. Steep.
6. Add milk and brown sugar.
7. Strain liquid and serve.