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!
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
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