Root Vegetables Savory Cake
Although, Spring is around the corner… This Winter I have enjoyed so much baking with all kinds of root vegetables.
Today’s recipe is actually made with the rainbow carrots and parsnip I received from my weekly Misfit Market Box. I am always very excited to use the fresh produce, since the closest market is about 40min away from home.
I fell in Love with Caroline’s recipe (Une Toulousaine En Cuisine). The Savory Cake was so delicious and it came out beautifully out of my very first Flexipan®, the Sunflower Mold.
It gave me an opportunity to showcase my NEW French Pantry item which we received this month at bonCOOK™ directly from France: The Herbs de Provence Mustard.
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Root Vegetables Savory Cake
Equipment
Ingredients
- 3 (200 g) carrots (Chopped)
- 2 (300 g) parsnips (Chopped)
- 4 thick-cut bacon slices
- 2 tbsp (30 g) roasted garlic oil (LINK above to order)
- 2 Tbsp roasted onion & red pepper blend (LINK above to order)
- 4 eggs
- 2/3 cup (160 g) milk
- 3 Tbsp (45 g) roasted garlic oil (LINK above to order)
- 2 Tbsp (30 g) Provence Mustard (LINK above to order)
- 1 1/4 cup (150 g) flour
- 2.5 tsp (12 g) baking powder
- 1 cup (115 g) shredded cheese
- Madagascar pepper (Season to Taste, LINK above to order)
- salt (Season to Taste, LINK above to order)
Instructions
- Preheat oven at 350F/180C.
- Peel your carrots and your parsnips, remove the ends and cut them in 2-3 pieces.
- Using the eco-chop, chop your root vegetables one at a time or all together. Set aside.
- Heat a frying pan on medium, and once hot, place the chopped bacon, vegetables and garlic oil. Cook for about 10min, until golden on edges.
- While your vegetables and bacon are cooking on the stove, in a mixing bowl, whisk together eggs, milk, garlic oil and Herbs de Provence Mustard. Add salt and pepper (Season to taste)
- Incorporate the flour, baking powder, the shredded cheese and finally the ingredients from your frying pan.
- Place your Sunflower Flexipan® Mold on the top of your Medium perforated baking sheet.
- Pour the batter into the Flexipan®.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your savory cake from 25min)
- Once your savory cake is out of the oven, let it cool down for about 5min. Then, Unmold, Serve and Enjoy with a salad and extra Provence Herb Mustard on the side. Bon Appétit!
Video
Special Notes
Nutrition
Super work on this Nessa! Bravo!
You just made my Day! Thanks Boss 🙂