I’ve made a tuile basket out of parsnips, to give a delicious base to a lavender-infused vegan banana ‘nice cream’. This simple dessert is grown up and sophisticated – yet easy to make.
In case you hadn’t noticed, I have a bit of a ‘thing’ for veggie desserts. It started with a chocolatchocolate beetroot cake for my son’s first birthday and has become a bit of an obsession.
In two years I haven’t baked any desserts without adding vegetables. I don’t mind giving my family treats, but they have to be homemade and as healthy as I can make them.
My toddlers love ‘ice cream’ made with bananas. No sugar or fat, just pureed frozen bananas. This is a grown up version of their favourite treat.
- 1 ripe banana (cut into chunks and frozen)
- pinch of dried lavender buds
- 1 egg white
- 45g (1/3 cup) powdered icing sugar, sifted
- 45g raw parsnip (approx ½ a parsnip)
- 1 tablespoons plain flour
- ¼ teaspoon almond extract
- 2 tablespoons butter, melted and allowed to cool
- 2 tablespoons flaked almonds
- Preheat the oven to 200C/400F and line two baking trays with parchment paper.
- Grease the underside of a tray of muffin cups.
- Finely grate the raw parsip in a food processor. Beat the egg whites and icing sugar in a bowl until frothy. Beat in the parsnip, flour and almond extract. Stir in the cooled butter.
- Spread into large rounds on the baking parchment as thinly as possible. This recipe should make six. Sprinkle with the flaked almonds.
- Cook for approx 6 minutes until the edges are browning. Remove immediately from the parchment and allow to cool in basket shapes over the upturned muffin cups.
- When ready to serve, grind the lavender finely in a pestle and mortar.
- Puree the bananas and ground lavender in a food processor for a few minutes until it takes on a whippy consistency.
- Serve immediately in the parsnip baskets with a few lavender buds to garnish.