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.
It's not the first time I've combined parsnip and maple, and likely not the last. It's just such a winning combination.
Printable recipe 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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