Parsnips, parsnips and yet more parsnips........ ideas please

tesuhoha

roasted with olive oil, cayenne pepper and maple syrup plus salt and pepper makes them special

TiredTrophy

Parsnip pilau..recipe on BBC site

TiredTrophy

And parsnip crisps....

Primrose

If you’re a cake maker, I remember being told by my mother that grated parsnips were often used in cake making during the last war because of their sweetness at a time when sugar was strictly on ration, as were most foodstuffs.

I imagine a quick Google of “wartime use of parsnips in baking and cake making” might throw up a few suggestions worth experimenting with.

PS. I found this recipe vis this route

Recipe: Francine's parsnip cake
This cake takes parsnips from the plot (the longer you leave them in the ground, the sweeter they get — especially after a few frosts) and apples from the store:

Cream together 170g each of butter and muscovado sugar. Add half an apple grated.
Sift together 350g flour, a pinch of baking powder with a teaspoon each of ground cinnamon, nutmeg and cloves, a sprinkle of sultanas and chopped preserved ginger.
Gradually add 4 beaten eggs, 170g of finely grated parsnips, a teaspoon of best vanilla essence and a tablespoon of cider vinegar mixed with 125ml water.
Transfer to a buttered lined 20cm cake tin and decorate with the other half apple, sliced across.
Bake in an 180C oven for just over an hour. Brush the apples lightly with melted plum jam and serve warm with crème fraiche dusted with cinnamon.

mrsscattercushion

Parsnip and maple syrup cake is divine! Google a recipe by Catherine Berwick. The sweetness of the parsnips works excellently in cake. I use all sorts of veg in cake, including carrots, courgettes and beetroot, if have an allotment glut.