RECIPE
Parsnip Pudding
This recipe finds its roots in the Penn Family Recipes of 1702, written by Gulielma Penn, first wife of William Penn, the English founder of Pennsylvania. If today the humble parsnip is most often spotted in soups or adorning a roast dinner, it was a favoured vegetable in Europe before potatoes and carrots became staples. And in the past the parsnip was used to sweeten dishes when sugar or honey weren't available. In the same way that carrots make a delicious cake, parsnips were used to create comforting puddings.
Difficulty: 2/10
20 minutes preparation, 2 hrs cooking
