Last night we were eating parsnip mash and I suddenly recalled a conversation with a friend about Jamie Oliver using parsnip in his lemon curd in addition to the tradional ingredients such as eggs, sugar, butter ect. Whilst eating my mash, I realised that the texture would definitely work but whether or not I could make it taste right was the challenge. After a little research I finely came across a recipe that used parsnip in lemon curd but it was still full of sugar so I decided to have a play and this is the result. Please don't be put-off by the parsnips, it really does work. There's also not a lot of honey in the recipe but a lot of the sweetness comes from the parsnip. You can however, add a little more if you like. My husband loved this lemon curd and said he preferred it to the traditional curd. I too, really enjoyed this recipe and love that it's vegetable based. This would be great in tarts, as a icing for cakes or as a sauce for desserts. I have also included the recipe for my nut and grain free tart shell below. I will definitely be serving these at my little boys 2nd birthday as he was a big fan. The recipe for an egg based curd can also be found here.
Egg Free Lemon Curd
250 grams Parsnips
1/4 cup lemon juice + 1 tablespoon extra
1 1/2 tablespoon honey (or coconut syrup or agave for vegan)
Rind of 1 lemon
1 tablespoon of butter or nuttelex
Boil parsnips until very soft (approx 10min) or cook in the thermomix. Strain parsnips and blend well until smooth. Add the the 1/4 cup of lemon juice, honey, lemon rind and butter and continue to whisk or blend until well combine. Pour mixture into a saucepan and stir over medium/high heat for 3 minutes until mixture thickens and becomes glossy (this can also be done in the thermomix). Stir through extra tablespoon of lemon juice and allow to cool.
Coconut Crust
2 Tablespoons Coconut oil
2 Tablespoons butter
2 cups desiccated coconut
2 tablespoons honey
Rind of 1/2 of a lemon
Coconut Crust
Preheat oven to 150 Degrees Celcius. Place all of the ingredients in a food processor or thermomix and blend until well combined. Press into 1 large or 4 small pie tarts. Bake in the oven for approx 10 minutes
250 grams Parsnips
1/4 cup lemon juice + 1 tablespoon extra
1 1/2 tablespoon honey (or coconut syrup or agave for vegan)
Rind of 1 lemon
1 tablespoon of butter or nuttelex
Boil parsnips until very soft (approx 10min) or cook in the thermomix. Strain parsnips and blend well until smooth. Add the the 1/4 cup of lemon juice, honey, lemon rind and butter and continue to whisk or blend until well combine. Pour mixture into a saucepan and stir over medium/high heat for 3 minutes until mixture thickens and becomes glossy (this can also be done in the thermomix). Stir through extra tablespoon of lemon juice and allow to cool.
Coconut Crust
2 Tablespoons Coconut oil
2 Tablespoons butter
2 cups desiccated coconut
2 tablespoons honey
Rind of 1/2 of a lemon
Coconut Crust
Preheat oven to 150 Degrees Celcius. Place all of the ingredients in a food processor or thermomix and blend until well combined. Press into 1 large or 4 small pie tarts. Bake in the oven for approx 10 minutes
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