Make tasty bread with the humble parsnip.
1 1/2 cups sugar
1 cup parsnip puree: boil parsnips until tender, whirl in food processor or blender until pureed
1/2 cup vegetable oil
1/2 cup water
2 eggs
1/2 cup plus 1/3 cup unbleached white flour
1/2 cup plus 1/3 cup whole-wheat flour (Nash’s soft white wheat flour is best!)
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Optional: 1/2 cup chopped nuts; 1/2 cup raisins
Combine sugar, parsnips, oil, water and eggs, and beat well. Add dry ingredients and stir until moistened. Stir in nuts and raisins if desired. Pour into a greased 9”x5”x3” loaf pan. Bake at 350 degrees 65-70 minutes until toothpick inserted in center comes out clean. Cool 10 minutes in pan before removing to a wire rack.
My entire house smells fabulous right now because I just pulled a batch of these muffins from the oven. Wow! Are they ever yummy! I had planned on roasted parsnips for dinner tomorrow but these muffins sounded too good to pass up on this blustery evening. It’s totally worth the extra trip to the store tomorrow for more parsnips. Thanks for the recipe!
I’m glad you like them so much! I hadn’t thought of making this recipe as muffins, but maybe I should try that too.