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PAGE HEADER.....FIBER FAVORITES
PARSNIP, HERB AND POLENTA
HOT CAKES
Makes 6 servings
INGREDIENTS
2 cups parsnip pulp, strained
¼ cup 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 bell pepper, finely chopped
1 tablespoon oil
METHOD
1. Combine parsnip pulp, milk, egg
yolks, self-rising flour, polenta, thyme,
rosemary, cajun seasoning and red bell
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.
BERRY AND WHITE
CHOCOLATE MOUSSE
Makes 6 servings
INGREDIENTS
7oz (200g) white chocolate
7oz (200g) strawberry pulp
7oz (200g) raspberry pulp
3 teaspoons gelatine dissolved in
¼ cup hot water
3 egg yolks
10fl oz (300ml) heavy whipping cream
¼ cup (26g) confectioners sugar, sifted
2 tablespoons (30ml) Grand Marnier
METHOD
1. Melt chocolate over hot water, cool,
being careful not to let it set. Combine
strawberry pulp and raspberry pulp,
set aside. Combine chocolate, gelatine
mixture and egg yolks, whisk until pale
and glossy. Beat cream until soft peaks
form, fold through chocolate mixture
with berry pulp and Grand Marnier.
Pour into a bundt cake mold. Refrigerate
several hours or overnight.