Thursday, 16 February 2017

Parsnip White Chocolate Blondies

I created these Parsnip White Chocolate Blondies last week during the working week, when I came home mentally exhausted and wanted some creative outlet.  I went to the kitchen and did some baking. The idea for putting parsnips in  White Chocolate Blondies came to me a little while back, when I made Parsnip , Berry and Hazelnut Crumble, Parsnip Porridge, Sweet Parsnip Pie with Edible Flowers and Parsnip Creme Brulee, but I never had time to put it into practice.  

D was impatient and wanted to eat them warm, I had to smack him with the back of a wooden spoon on the hands to say be patient to let them cool down before removing from the baking tin. Truth is, wee were both impatient.  Then came the moment we had a piece each.  I marvelled at how white it was, often cakes on baking turn that rusty gold. Then I popped it into my mouth. These homemade Parsnip White Chocolate Blondies were not as sickly sweet as the White Chocolate Blondies I made in the past, these were just right and still sweet, soft and squidgy.  

As delicious as it was, I could only eat one piece of this Parsnip White Chocolate Brownie, D had two pieces.  He was very happy.  I asked him if he could taste the parsnips.  He said if I had not been told about it I don't think I would know, but the fact I saw you putting them in I do know they are there.  I said okay.  I will share some with my work colleagues and not tell them there is parsnips in these and see what they think
When I offered some of my work colleagues a Blondie, they looked at me a little dismayed. Some immediately thinking of the Band Blondie fronted by awesome Debbie Harry and some were honest, they had never even heard of a Blondie, so were surprised to note that the Chocolate Brownie had a white chocolate version.  

Well they were all pleasantly surprised when I told them these White Chocolate Blondies had grated parsnips in them.  Only one could detect a slight graininess and thought perhaps it was lentils,; and one described it to being akin to the South Asian sweet Burfi.
I think once you are made aware that there are some hidden vegetables in these Blondies and more specifically that its parsnips, you can taste it.  I wouldn't tell people at first that there are Parsnips in these White Chocolate Blondies, unless of course they truly have a real aversion to it and then see how surprised they are in themselves at how much they've enjoyed a piece - so maybe they can be converted to liking parsnips, like me.



I am sharing some of these Parsnip White Chocolate Blondies with Tin and Thyme for February We Should Cocoa Challenge; Elizabeth's Kitchen for No Waste Food Challenge as the parsnips were left over from a Sunday Veggie Roast dinner and as parsnips are in season, I am also sharing this with Simply Seasonal hosted by Hijacked by Twins. and Jibber Jabber Love Cake event. 
Parsnip White Chocolate Blondies
Ingredients
Makes 9 large pieces or 25 morsels
200g butter
200g - 300g white chocolate, broken into pieces
3 eggs
140g caster sugar
1/2 teaspoon vanilla extract
200g parsnips, grated
200g plain flour, sifted
Pinch of salt
Optional: Icing sugar for dusting
Method
Preheat the oven to gas mark 4/180oc. 
Line a square baking tin 18 x 28cm and line the base with non stick sheet. 
In a bain marie, (or bowl suspended over a pot with water in it ) melt the butter with 150g of white chocolate allow to melt, moving it around with a spatula.  
Remove from the heat to cool a little.
In a bowl, beat the eggs, sugar and vanilla, then gently stir in the grated parsnips.
Then the melted buttery white chocolate. 
Carefully fold in the flour and salt, then throw in the remaining chocolate.  
Pour carefully into the baking tin and bake for 20 minutes or until the top becomes firm, but it it still soft inside. 
Allow to cool, before slicing and dusting with optional icing sugar.

28 comments:

  1. honest treat :) would love to taste them

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  2. Wow these are impressive - I really need to try them and when I see these I am missing my bookmarking tool because I know I would love these but need to find an occasion as I am trying to bake less!!!!! Am pinning in hope!

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    1. Thank you Johanna. I was pleased with them, really. I hope you do get to try them.

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  3. I am giggling at the thought of you using your wooden spoon to keep impatient hands off. I can understand the impatience though - these look beautiful and I love the creative addition of parsnips.

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    1. Thanks Kari. Honestly, sometimes the man is so impatient, and honestly, i do have to show him my Welsh wooden spoon.

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  4. That is a fantastically creative way to use Parsnips!

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  5. What a great idea to add parsnip, these look really tasty. Cooking is also always little after work therapy for me, pottering around the kitchen makes me forget all about the toils of the day.

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    1. Thanks VegHog, yes it is - days when I don't want to go to the kitchen after work, then there are those days when i do.

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  6. What a delicious recipe Shaheen, I love parsnip in a cake but have never tried them in a blondie, a great idea. Popping over from #WeShouldCocoa :-)

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    1. Thank you Sarah. Totally recommend it.

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  7. These look so perfect, you'd never guess they had extra hidden veg by looking at them.

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    1. Thanks Charlotte,
      Totally hidden :)

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  8. They sound amazing Shaheen! I love how so many bakes can happy accept vegetables (and even beans ie/ black beans in brownies) successfully without people actually realising it's there.
    Angela x

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    1. Thank you Angela.
      Yes the balck beans brownies are on my list to make too, they were popular a few years back

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  9. I love offering people food with a hidden and unexpected ingredient in and seeing if they can guess. I definitely need to try putting parsnips in a sweet bake soon as these look delicious!

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    1. Thanks Corina.
      These really were delicious and not sickly sweet as white chocolate can be quite overwhelming

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  10. This is a seriously creative recipe, this! I love it, and I bet they taste amazing! Thank you for sharing with the No Waste Food Challenge!:)

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    1. Thank you so much Elizabeth. It really was delicious.

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  11. I love the natural sweetness of parsnips. I don't know why people think putting parsnips in baking is odd as carrot cake and chocolate and beetroot are widely known and loved. I might have to try these out on my two blondie loving kids and see if they notice the parsnip.

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    1. Thank you. I agree with you its better in a cake than a savoury dish. Really recommend these Parsnip Blondies, let me know if you make them and the secret is not to overcook them!

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  12. Would never have thought of this in a million years, but parsnips are so sweet when cooked so makes sense.

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    1. Thanks you, there are a number of Parsnip cake recipes on my blog, not just the blondies. Please do have a nose about.

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  13. Ooh I bet people were intrigued by the parsnip. I love the idea of adding some to blondies. I've made a parsnip cake before and was really pleased with the slight nutty flavour it gave it. Thanks for sharing with We Should Cocoa. I always look forward to your creative entries.

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    1. Thanks Choclette. Indeed they have been popular with the eaters and the readers. I hope to join in this month with the other chocolate brownie recipe i made last month.

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