Cousin of the carrot, parsnips are delectable roasted (which is how I first ate them). But they lend themselves to so much more. I picked up a few recently at the FreshFarm Market in DC and made this tasty bread from them.



I sampled a bit of this bread with my coffee this morning and it was delicious. I'm sure this'll go well with tea, too. Let me know if you try this out & I hope that you will come again!
2 comments :
Lovely Elizabeth! How uncanny...did you see the new Irish Countrywomen's Assoc cookbook? I had never heard of using parsnip in a sweet cake before.....ooooh the walnut sounds divine too! xx
Thanks, Imen! I haven't seen it, no...but would love to get my hands on a copy. Think I'll order myself one & collect it on my next trip over. Yes...they can pretty much stand in for carrots in any cake/sweet recipe. I made parsnip cupcakes a few years back & iced them with a maple cream frosting...as they say in Ireland, deadly!
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