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FIBER FAVORITES
PARSNIP, HERB AND POLENTA HOT
CAKES
Serves 6
INGREDIENTS
2 cups parsnip, strained
¼ cup (60ml) milk
2 eggs, separated
¼ cup (45g) polenta (corn meal)
¼ cup (31g) self-rising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon Cajun seasoning
1 small red pepper, finely chopped
1 tablespoon oil
METHOD
1. Combine parsnip pulp, milk, egg yolks,
self-raising flour, polenta, thyme,
rosemary, Cajun seasoning and red
pepper in a large mixing bowl. Beat egg
whites until soft peaks form, fold into
parsnip mixture.
2. Heat oil in a large frying pan, drop
spoonfuls of mixture into pan. Cook
for about 1 minute on each side or until
golden.
Serve immediately
CARROT CAKE
INGREDIENTS
1
3
⁄4 cups (228g) all purpose flour
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup (61g) walnuts, chopped
½ cup (82g) raisins
½ cup (110g) brown sugar, firmly packed
1½ cups carrot pulp
2 eggs, lightly beaten
½ (125ml) cup oil
1
⁄4 (60ml) cup sour cream
METHOD
1. Grease and line a 10” x 6” (25cm x
15cm) loaf pan. Sift flour and baking
powder into a large mixing bowl, add
nutmeg, cinnamon, cardamom, peanuts,
raisins, brown sugar and carrot pulp,
stir to combine. Add eggs, oil and sour
cream. Beat with electric mixer using
medium speed until all ingredients are
well blended. Pour into loaf pan.
2. Bake at 350°F (180°C) for 1 hour or
until cake is cooked when tested with a
skewer. Remove from oven, stand in cake
pan for 5 minutes before inverting out
onto a wire cake rack.