Parsnips – Vegetable Cake with Diced Ham
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For covering:
- 250 g ham, diced
- 400 g parsnip (s), diced
- 3 leeks
For the cast:
- 2 egg (s)
- 1 cup sour cream, (200 g)
- 1 cup creme casual or similar milk product (25 g)
- some vegetable broth
- 1 teaspoon curry madras
- Spice mixture, for the egg topping *
- a bit salt
- some pepper, whiter
For the dough:
- 250 g flour
- 125 g butter
- Add 3 tablespoons very cold water, spoon by spoon
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Prepare a shortcrust pastry from flour, butter, cold water and salt. Chill the dough in the refrigerator for half an hour or press it directly into the springform pan and chill.
- Wash the parsnips, peel them if necessary and cut them into small pieces or cubes. Blanch 2-3 minutes in hot water.
- Wash the leek and cut into rings, the leek can be briefly added to the hot vegetable water, but is not a must.
- Preheat the oven to 180 to 200 degrees (electric). Pre-bake the dough base for 10-15 minutes. **
- In the meantime, mix the eggs, cream and cream together for the vegetable cake. Possibly add a little more vegetable water and season the glaze with a delicious spice mixture *. Add salt and possibly white pepper.
- Place the ham cubes halfway on the dough, stir in the mixture of vegetables and pour onto the dough. Make sure that the vegetables are almost completely covered, but not float. Top with the second half of the ham cubes. Bake the cake for about 35 to 45 minutes. If the top of the cake browns a little and the egg casting mixture sets, the cake is done. If the casting compound does turn out to be too liquid, the casting takes a little longer until it stops. If necessary cover the cake and turn the oven a little higher for a moment.
- Very tasty with a green salad.
- ** Place parchment paper on the dough base, place dried legumes such as beans or peas on top and put the tin in the oven, bake. After pre-baking, remove the legumes with the parchment paper and place in a screw-top jar for repeated use in blind baking.
- * Spice mixture, can be taken at will. Different curries, Ras El Hanout, Persian spice mix, Garam Masala, Pumpkin King have been tried and tasted good in this cake.
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