That question can be answered only by trying recipes one by one, so I decided to start with parsnip pudding. I got the idea from a 1669 book called The Closet of Sir Kenelm Digby Knight Opened ...

“I’m a facultative vegetarian,” my friend said, when asked whether she’d eat our Thanksgiving turkey. Which meant, she explained, that her vegetarianism was situational. If there was a non ...

try this 17th-century recipe from Sir Kenelm Digbie for a simple parsnip pudding. Grate the parsnips and stew the result in milk, adding more milk from time to time "till it hath drunk in a good ...

There’s nothing like a gooey, steaming sticky toffee pudding – except maybe, well, a date version. This twist on the classic British pud is made using grated parsnip for a slightly earthier ...

Add in the ginger and suet then mix to combine. Tip in the grated parsnip and mix. Pour in the milk and use a metal spoon to mix until a sticky dough forms. Tip out onto a floured surface and ...

30 mins 1 hr 30 mins 2 Put the swede, parsnip and carrot chunks (all peeled ... big enough to line a 2-litre pudding basin, ...

Claro, a recently opened Mediterranean restaurant in St James’s Market, has gone big on veggie puddings in its opening menu. There’s a tomato and cheese pre-dessert; a parsnip-infused carrot ...