Parsnip, pear and cinnamon

Parsnip, pear and cinnamon

Sticky Fingers Green Thumb
1 loaf
Tara Pearce, Tim Hillier

Prepare this on a rainy Sunday when you’re time-poor but craving a sophisticated, wholesome treat. Once baked, slice up a hefty wedge and spread it with creamy butter or pot-set yoghurt.


Quantity Ingredient
70g pear, grated
125ml hazelnut oil
95g soft brown sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 eggs
225g plain (all-purpose) flour
1/2 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
130g parsnip, grated
60g hazelnuts, roughly chopped


  1. Preheat the oven to 175°C. Lightly grease and line a 450 g loaf (bar) tin with baking paper.
  2. Squeeze the grated pear to remove any excess moisture. Set aside.
  3. Whisk together the oil, brown sugar, cinnamon and vanilla in a bowl using a hand-held mixer, or a stand mixer fitted with the whisk attachment, to combine. Beat in the eggs one by one, then stir in the flour, baking powder, bicarbonate of soda and salt and mix together well to form a batter. Gently fold in the grated parsnip, pear and chopped hazelnuts to incorporate evenly.
  4. Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.

Hibernate for taste

  • Parsnips thrive underground in winter. After two weeks of cold weather the chill converts the starch in the roots to sugars, which helps them develop their distinctive sweet, nutty flavour. Leave your parsnips in the ground for a few frosty months, snug under a blanket of mulch, and pull out your rewards in spring.
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