Spiced Parsnip & Clementine Cake

I’m delighted to have been handed the reigns for ThinkingCountry’s prestigious seasonal recipe column! I thought I’d start with something indulgent as the temperature starts to drop. Like carrots, parsnips are available almost all year round, but some claim they are at their sweetest and tenderest after the first autumn frosts. This recipe is great for swapping in vegan alternatives for plant-based friends, while homemade apple sauce brings extra richness and is an easy way to finish off the autumn apple glut.

To see this recipe, please visit the farming and conservation blog ThinkingCountry, created by my excellent friend Ben Eagle.

 
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