Parsnip polenta cake
Cakes
Italian cuisine
I first shared this recipe in Chickpea Magazine as part of an article on celebrating the Winter Solstice. It's one of my favorite no-waste treats (you pour the parsnip peelings straight into the batter) and I love that it works for all kinds of eaters: vegan and gluten-free friends alike can enjoy a super moist slice of this applesauce-olive-oil-cinnamon-flecked goodness.
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