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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 polenta (corn meal)
¼ cup self-rising fl our
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon cajun seasoning
1 small red bell pepper, fi nely chopped
1 tablespoon oil
METHOD
1.
Combine parsnip pulp, milk, egg
yolks, self-rising fl our, 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
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in
¼ cup hot water
3 egg yolks
300ml heavy whipping cream
¼ cup confectioners sugar, sifted
2 tablespoons 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.
FIBER FAVORITES
CARROT CAKE
Makes 16 servings
INGREDIENTS
1¾ cups all purpose fl our
2 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cardamom
½ cup chopped walnuts
½ cup raisins
½ cup fi rmly packed brown sugar
1½ cups carrot pulp
½ cup oil
2 eggs, lightly beaten
¼ cup sour cream
METHOD
1.
Grease and line a 9in x 5in loaf pan. Sift
fl our and baking powder into a large
mixing bowl, add nutmeg, cinnamon,
cardamom, peanuts, raisins, brown
sugar and carrot pulp, stir to combine.
Add eggs, oil and sour cream. Beat with
electric mixer, using medium speed until
all ingredients are well blended. Pour
into loaf pan.
2.
Bake at 375°F for 1 hour or until cake
is cooked when tested with a skewer.
Remove from oven, stand in cake pan
for 5 minutes before inverting out onto a
wire cake rack.
