Parsnip muffins

Uncategorized

Hey Helena Local members! If you are wondering what to do with all of those parsnips you got in this week’s share, this is a great recipe. My stepdaughter claims “they are the best thing I’ve ever eaten.” So give them a try–they are great for breakfast on the go!

Helena Local CSA

parsnip

With the parsnips we got in today’s share, I found a recipe a recipe from an old Baker Creek Heirloom Seeds catalog for Sunshine Parsnip Muffins.  The recipe called for applesauce, and wouldn’t you know, we got apples in today’s share, too.  So I made applesauce–with a twist.  We got rhubarb in our fun share last week, so I chopped up the rhubarb, chopped up 1 large apple, and threw them in a small saucepan with about 1/3 cup sugar.  I cooked them over medium low heat for about 45 minutes until the fruit fell apart into sauce.  It was divine-tasting!  And it added a nice touch to the muffins.  I made a few other modifications to the recipe and came up with a terrific muffin that Hubby raved about.  So here’s a delicious way to use up some parsnips.

Parsnip Muffins

Dry ingredients:

2 cups flour

1/3 cup sugar

View original post 140 more words