White Parsnip Brownie

White Parsnip Brownie

Yes, you read that right – parsnip brownie. And let me tell you how it happened. A dear colleague of mine love vegetables just as much as I do. One day we were talking about whether there was any vegetable we couldn’t make taste good. “Parsnip!”, she said. I couldn’t help but see it as a challenge. I simply had to create a raw food recipe with parsnip that was not just good, but delicious. It took me three attempts to get it right… but when I finally did, this White Parsnip Brownie was born.

Now, whenever I serve it, I must give a little warning, be careful not to eat too much. After all, it’s packed with dates and raw parsnip. However, its popularity proves that even parsnip can be transformed into something surprisingly indulgent..

Ingredients (Serves 15–20 people)

Base: 500 g Parsnips, 200 g cashew nuts, 200 g Medjool dates and 100 g white chocolate

Cream: 300 g cashew nuts, 2 tsp vanilla powder, 2 tsp maple syrup, 150 ml cold water and ½ tsp salt

Decoration: Chopped white chocolate and hopped almonds or Brazil nuts

How to Make It

Prepare the Cream

Add all cream ingredients to a food processor and blend for about 5 minutes, until smooth and silky.
If needed, add a little extra water. If you do, balance it with a tiny pinch more salt. Transfer the cream to a bowl. No need to clean the food processor.

Make the Base

Peel the parsnips, cut them into small pieces and place them in the food processor. Remove the pits from the Medjool dates, cut them in half and add them in. Add the cashews and about half of the white chocolate. Blend for about 5 minutes. During the last 30 seconds, add half of the remaining white chocolate (about one quarter of the total amount). The mixture should be firmer than the cream, dense and slightly sticky.

Assemble

Shape the cake with baking paper or press it into a ball lined with baking paper. Place it on a nice serving plate. Using a ball, the base must be turned out, so that it stands freely on the serving plate. Spread the cream evenly on top. Decorate with chopped white chocolate and almonds or Brazil nuts.

Refrigerate until firm, then slice and enjoy 😊

The Inspiration

The idea for this cake originally came from Spis Bedre, which has a wonderful parsnip cake recipe with nuts and nougat cream. That recipe is a nice cake in its own right, and I recommend trying it as well. It’s not raw, but it’s healthier than a traditional cake and delicious.