Until recently I hadn't thought too much about parsnips. They were a vegetable I would pick up at the grocery towards the end of winter when I was bored. Now that I started using my winter farmers' market, I see parsnips in a whole new light. The ones I see at the grocery store are covered in wax and just not a pretty sight. On the other had what I buy from my favorite vendor (Produce with Purpose) are bright, without wax and store well in my fridge for several weeks. So what have I made with all of these parsnips well here's a list of some of the recipes and my pictures.
Well I first went with a muffin. Honey and Thyme from Dishing up the Dirt. They have a just a different light parsnip flavor. I used dried thyme and 1 cup wheat flour and 3/4 cup AP flour.
Next up with my shredded parsnips was a Spiced Honey Walnut Bread. This is delicious, think a winter version of zucchini bread. I had it topped with natural peanut butter for breakfast. I used maple syrup for the sweetener and 1/4 cup applesauce and 1/4 canola oil.
This one is Gluten Free; for my eldest. The original recipe calls for carrots, but of course I used parsnips. I also didn't have quinoa flakes so I used quick GF oats. It is also yummy. Both of my girls liked this one.
Finally I had some shredded parsnips left over and had no idea what to do with them. So I sautéed them in butter and olive oil. I also added salt, pepper and thyme and a bit a of white wine. I wasn't sure how they were going to be received, but my middle daughter said she liked them. A new veggie is always a win.
Please try some parsnips; there are so many recipes out there. They can be swapped for carrots in almost anything. I'm thinking a cake would be delicious.
As always with love from the Midwest,
Beth
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