Spicy, warming, filling and satisfying, this parsnip cake really hits the spot, plus it's quick to make. To make this a vegetarian dish, just remove the bacon.
Bring a saucepan of water to the boil and cook the parsnips at a simmer for 15 minutes until they are tender. Drain well. Melt 2 tablespoons of the butter in a non-stick frying pan, add the bacon and cook until it starts to brown. Add the chilli, chopped shallots and cook for two minutes. Stir in the garam masala and remove from heat.
Mash the parsnips and mix them into the bacon mixture. With the last tablespoon of butter, grease a cake tin; pile the parsnip mixture in and flatten with a spatula.
Bake in an oven for 20 minutes at 180c until the cake becomes crispy and golden on top.
While the cake is baking, mix the mustard, honey and cream together in a small saucepan over a low heat until the mixture bubbles.
Serve a big wedge of the cake with a generous drizzle of the honey mustard dressing.
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