Name: Pear, parsnip and sweet potato cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 30.00 ml butter; 30.00 ml brown sugar; 4.00 pears sliced; 8.00 parsnips peeled and chopped; 6.00 sweet potatoes peeled, chopped; 4.00 leeks chopped; 5.00 ml sea salt and freshly ground black pepper; 5.00 ml cinnamon ground; 60.00 ml oil for frying

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Ingredients (9)

30.00 ml	butter
30.00 ml	brown sugar
4.00	pears — sliced
8.00	parsnips — peeled and chopped
6.00	sweet potatoes — peeled, chopped
4.00	leeks — chopped
5.00 ml	sea salt and freshly ground black pepper
5.00 ml	cinnamon — ground

Parsnip Chips: parsnips, peeled

60.00 ml

oil — for frying

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Method:

Preheat the oven to 180°C.
Melt the butter and sugar in
a frying pan. Gently cook the
pears in batches ? adding a
little more butter and sugar if
you need ? until they’ve just
turned soft and the sugar has
started to caramelise.

Cook the
parsnips, sweet potatoes and
leeks in salted water until soft.
Mash well and season. Add
the cinnamon.

Place the pears
at the bottom of a spring-form
cake pan and spoon over the
mash. Bake for 30 minutes.

Place a plate on top of the pan,
invert and remove the cake
pan. Serve the cake topped
with parsnip chips.
Parsnip Chips: Use a
potato peeler to cut down
the length of the parsnips
to make chips. Fry in hot oil
until light brown and drain
on paper towels.