Ginger bread parsnip cake with yoghurt frosting, candied walnuts and dried lingonberries

- In collaboration with Electrolux -

The ultimate winter feast cake! I’m using lots of flavours reminding me of winter to get that christmassy touch. Also, try switch parsnips for carrots if that’s what you have at home - or a combination of the two. A perfect way to use those last few carrots you find in the fridge.

Happy baking, and happy winter fika to you!

This Christmas I’ve partnered up with Swedish brand Electrolux to share a few of my favourite holiday baked goods (also check out my LUSSEKATTER), but also a creamy pumpkin soup with salad topping and a frothy carrot smoothie with tahini! Also I aim to inspire you to prepp your kitchen with the must-have-appliances which will help you get even more creative in the kitchen and cook even more yummy food - easy as 1 - 2 -3 . As Electrolux since their beginning have been creating products that make home life a little bit easier and a whole lot better, aims to create a better future PLUS works a lot on sustainable eating (and to inspire people to eat more plant based) it felt like a p-e-r-f-e-c-t match to team up.

You’ll see more of Electrolux and myself together throughout 2020 and I cannot wait to share it with you. And Ps. For this recipe I’ve used their Kitchen Assistant, makes baking easier for sure! Also I’ve got a green one and it’s really pretty.

Ginger bread parsnip cake with yoghurt frosting, candied walnuts and dried lingonberries

Makes 14-16 pieces

Ingredients

4 1/2 dl oat flour

2 1/2 dl oat buckwheat flour

1 tsp ground cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1 pinch ground cloves

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp flakey salt

2 dl oat mylk

3 msk chia seeds

3 1/2 dl parsnip, grated and loosely packed

3/4 dl maple syrup

2 1/2 dl apple mash

Candied walnuts

1 dl walnuts

1 Tbsp maple syrup

1 pinch flakey salt

For serving

Thick plant yoghurt

Dried lingonberries *, or cranberries

Dried flowers, optional

Maple syrup

How to

Mix all the dry ingredients. Bring the oat milk to a boil, remove from heat and add the chia seeds. Stir to avoid chia seeds from clumping. Let sit while you grate the parsnip.

Add parsnip to the flour mix and start your kitchen assistant to combine. Add chia seed mix, parsnip, maple syrup and apple mash. 

Pre heat oven to 175°C. Line a round baking tin with baking paper in the bottom (I use a spring form pan with removable sides to make it easier to remove the cake after baking). Spread out the batter in the tin / pan. Bake in the oven for 50 minutes. Let cool.

Roughly chop the walnuts. Toast them in a dry pan on medium heat, when starting to smell nutty add the maple syrup and fry for another minute. Sprinkle with salt, remove from heat and put the walnuts on a plate. Let cool.

Top the cake with yoghurt, candied walnuts and dried lingonberries. Sprinkle dried flower on top and finish off by drizzling with maple syrup.

* Hey! Dry your own lingonberries! Toss 1 package of frozen lingonberries with 1/2 tsp rapeseed oil and put on a baking tray. Dry in the oven at 50° over night, or until dry.

Plant roast with nuts, porcini mushrooms and quinoa

Plant roast with nuts, porcini mushrooms and quinoa

Topped with kale chips and apple lingonberry compote

Serves 6-8 at a buffet

Ingredients

350 grams parsnip

300 grams celeriac

2 dl white quinoa (I use Swedish quinoa! Available online and in well-stocked eco shops)

40 grams dried porcini mushrooms or chanterelles (Same as 400 grams of fresh mushrooms. You can also use other mushrooms such as chestnut mushrooms or oyster mushrooms)

10 cm leeks

3 garlic cloves

3 sprigs of fresh rosemary, finely chopped

15 fresh sage leaves, finely chopped

150 grams of kale

1 1/2 dl almond flour

2 dl walnuts

3 Tbsp chia seeds

1 tsp flakey salt

1 pinch freshly ground black pepper

Kale Chips

100 grams of kale

1 teaspoon rapeseed oil

1 pinch of flake salt

Apple and lingonberry compote

3 red winter apples, for example Ingrid Marie

1 dl lingon, frozen works fine

For serving

Roasted almonds *

How to

Scrub the parsnips carefully. Cut the peel off the celeriac. Cut the veggies into large pieces, cook until soft in lightly salted water, for about 15 minutes. Pour off the water and let cool down. Mash until chunky

Cook the quinoa according to the instructions on the packaging. Soak the dried mushroom in hot boiled water for at least 10 minutes. Pour off the water and chop the mushroom. If you use fresh mushrooms, you just skip the soaking step and chop the mushrooms right away instead. Cut the leeks in half, finely chop and rinse carefully. Peel and finely chop the garlic. Fry the leeks and garlic in a drizzle of oil until they soften. Add mushrooms, rosemary, sage, salt and pepper and fry for a few more minutes.

Rinse and chop the kale. Chop the walnuts. Preheat oven to 200 ° C. Mix the root veggie mash, quinoa, mushroom, kale, almond flour, walnuts and chia seeds together using a wooden spoon until you get a smooth batter. Cover a bread tin with baking sheet and add the batter to the bread tin.

Bake the roast in the middle of the oven for 40 minutes, then pick up the loaf from the tin, place on a baking sheet, and bake for another 20 minutes. Let stand for 10 minutes before serving.

Kale chips: Lower the oven temperature to 125 ° C. Tear the kale into smaller pieces, remove the tough part of the stalk. Massage the leaves with oil and a pinch of salt until it gets soft and silky. Spread out on a baking sheet. Bake in the middle of the oven for 7-10 minutes, until you get crispy chips.

Apple and lingonberry compote: Dice the apples. Bring apple, lingonberry and a splash of water to a boil and let simmer until you get a smooth compote. Serve the Plant-roast topped with kale chips, apple and lingonberry compote and toasted almonds.

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Nöt- och svamplimpa med quinoa och rotsaker

Toppad med Grönkålschips och äpple- och lingonkompott

6-8 portioner på en buffé

I Storbritannien där stek är vanligt på julbordet är det numer även populärt att göra “stekar” på grönt, fyllda av smaker och olika texturer är de en ny favorit hos mig - och ett självklart inslag på den stundande högtidens bjudningar!

Ingredienser

350 gram palsternacka

300 gram Rotselleri

2 dl vit quinoa (Välj gärna svensk! Går att få ta i på nätet och i välsorterade ekobutiker)

40 gram torkad karljohansvamp eller kantareller (motsvarar ca 400 gram färsk svamp. Det går även bra att använda exempelvis kastanjechampinjon eller ostronskivling som du hittar färsk i butik)

10 cm purjolök 

3 vitlöksklyftor, finhackade

3 kvistar färsk rosmarin, finhackade blad

15 färska salviablad, finhackade

150 gram grönkål

1 1/2 dl mandelmjöl

2 dl valnötter

3 msk linfrön

1 tsk flingsalt

1 krm nymalen svartpeppar

Grönkålschips

100 gram grönkål

1 tsk rapsolja

1 nypa flingsalt

Äpple- och lingonkompott

3 röda vinteräpplen, exempelvis Ingrid Marie

1 dl lingon, frysta

Till servering

Rostade mandlar *

Gör såhär

Skrubba palsternackorna noga. Skär bort skalet från rotsellerin. Skär rotsakerna i stora bitar, koka tills mjuka i lättsaltat vatten, i ca 15 minuter. Häll av och låt ånga av. Mosa till ett bitigt mos.

Koka quinoan enligt anvisning på förpackningen.

Lägg den torkade svampen i blöt i hett vatten i minst 10 minuter. Häll av och strimla svampen. Använder du färsk svamp hoppar du bara över blötläggningssteget, och strimlar istället svampen. Dela purjolöken på mitten, strimla fint och skölj noga. Skala och finhacka vitlöken. Fräs purjolök och vitlök i lite olja tills de mjuknar. Tillsätt svamp, rosmarin, salvia, salt och peppar och fräs i ytterligare ett par minuter.

Skölj och finhacka grönkålen. Finhacka valnötterna.

Värm ugnen too 200°C. Blanda rotsaksmoset, quinoa, svampfräs, grönkål, mandelmjöl, valnötter och linfrö tills du får en jämn smet. Täck en avlång brödform med bakplåtspapper och tryck ut smeten i formen.

Baka limpan mitt i ugnen i 40 minuter, ta sedan upp limpan i formen, lägg på en bakplåt, och baka i ytterligare 20 minuter. Låt stå i 10 minuter innan den serveras.

Grönkålschips: Sänk ugnstemperaturen till 125°C. Riv grönkålen i mindre bitar, ta bort den grövsta biten av stjälken. Masserad bladen med olja och en nypa salt så att allt täcks. Sprid ut på en bakplåt. Rosta i mitten av ugnen i 7-10 minuter, tills du fått krispiga chips.

Äpple- och lingonkompott: Tärna äpplena. Koka ihop äpple, lingon och en skvätt vatten tills du får en len kompott.

Servera Rotsaks- och svamplimpan toppad med grönkålschips, äppel- och lingonkompott och rostade mandlar.

* vill du rosta egna mandlar gör du det enkelt genom att lägga dem på en plåt och rosta i ugnen på 150° i ca 10 minuter, alternativt i en torr, medelhet stekpanna tills de får en lätt gyllene färg.

Recipe was first published in The Gothenburg-Post/Två dagar, winter 2019