Parsnip Cupcakes With Honey Cream Cheese Frosting

Recipe & Pic from Dishing Up The Dirt

I felt the need to end with a sweet treat so here is an absolutely scrumptious way to use your parsnips this week!

~Rae

1 cup all purpose flour (I used Bob's Red Mill)

1 1/2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

3/4 cup packed light brown sugar

2/3 cup walnut oil (or another neutral tasting oil)

2 large eggs (lightly beaten)

1 teaspoon vanilla extract

2 cups grated parsnips (from about 1 large parsnip)

1 (8 ounce) package cream cheese (room temperature)

1/4 cup honey

Preheat the oven to 350F. Grease a standard 12 cup muffin tin.

In a medium sized bowl whisk together the flour, baking powder, spices and salt. In a large bowl whisk together the sugar, oil, eggs, vanilla and parsnips. Slowly, add the flour mixture to the wet ingredients and mix well.

Divide the batter between the prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Prepare the frosting by beating the cream cheese together with a mixer until light and fluffy. Stir in the honey and continue to beat until smooth and well incorporated. Taste test and adjust as needed.

Let the cupcakes cool completely before frosting.

Recipe: Parsnip & Leek Soup

2021 Week 24 Newsletter

Recipe & Pic from Simply Recipe

A recipe recommendation from one of our CSA members! She suggests subbing in chicken broth for the 2 extra cups of water and offering feta as an additional topping option. She shared that cauliflower works great to add in if you're a bit short on parsnips, and we think carrots would probably work well here too!

2 tablespoons butter

3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices (about 3 cups of sliced leeks)

2 tablespoons extra virgin olive oil

1 1/2 to 2 pounds parsnips, peeled and chopped

2 strips lemon zest, 1 x 2 inches each

1 to 2 teaspoons kosher salt

4 cups chicken stock (use vegetable stock for vegetarian option)

2 cups water

2 cups finely chopped fresh parsley (reserve a little for garnish)

1 tablespoon lemon juice

Freshly ground black pepper to taste

Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest.

Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

After removing the zest and adding the parsley, purée by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

Stir in lemon juice and season with salt, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Recipe: Parsnip Cupcakes With Honey Cream Cheese Frosting

2021 Week 21 Newsletter

Recipe & Pic From Dishing Up The Dirt

I just love these cupcakes! They are a bit of a spin on carrot cake with a delightfully unique flavor and though they make for a satisfying treat, they aren't too heavy or overly sweet!

~Rae

1 cup all purpose flour (I used Bob's Red Mill)

1 1/2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

3/4 cup packed light brown sugar

2/3 cup walnut oil (or another neutral tasting oil)

2 large eggs (lightly beaten)

1 teaspoon vanilla extract

2 cups grated parsnips (from about 1 large parsnip)

1 (8 ounce) package cream cheese (room temperature)

1/4 cup honey

dried edible flowers for topping (optional)

Preheat the oven to 350F. Grease a standard 12 cup muffin tin.

In a medium sized bowl whisk together the flour, baking powder, spices and salt. In a large bowl whisk together the sugar, oil, eggs, vanilla and parsnips. Slowly, add the flour mixture to the wet ingredients and mix well.

Divide the batter between the prepared muffin tins and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Prepare the frosting by beating the cream cheese together with a mixer until light and fluffy. Stir in the honey and continue to beat until smooth and well incorporated. Taste test and adjust as needed.

Let the cupcakes cool completely before frosting. Sprinkle with dried edible flowers if using.

Recipe: Roasted Parsnip Hummus

from Golubka Kitchen

This recipe can be used to incorporate other sweet roasted roots such as beets and carrots (or a combo) so get creative! 

3 medium parsnips - peeled and cut into strips

1 red onion - sliced into 8 wedges

olive oil or neutral coconut oil

sea salt

freshly ground black pepper

1 head garlic - about ¼" cut off the top of the garlic head, some of the outer skin peeled off

1 15oz can chickpeas or 1¾ cup cooked chickpeas

½ cup tahini

2 tablespoons olive oil, plus more for garnish

2 tablespoons lemon juice

1 teaspoon toasted whole cumin seeds - ground

1 teaspoon smoked paprika

½ teaspoon sea salt or more to taste

1 cup water

olives - for garnish (optional)

Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet.

Place parsnips and red onion onto the baking sheet, drizzle with oil, sprinkle with salt and pepper, and mix well with your hands.

Drizzle the top of the garlic head with oil, salt and pepper. Make a parchment paper packet or tin foil packet and place the garlic inside. Place packet onto the tray with the vegetables. Garlic must remain covered when roasting.

Put the tray with the vegetables into the oven and roast for 15 minutes. Remove from the oven, mix the parsnips and onion, trying to flip over each piece, then roast for another 15 minutes, until soft throughout and caramelized at the edges. Check the garlic, it should be soft and cooked through after the 30 minutes. If not, roast it for another 5 minutes or so until nice and soft.

Let the garlic cool down a bit and slip all the garlic cloves out of their skins. Combine all the roasted vegetables, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, ½ teaspoon sea salt and water in a high-speed blender or food processor until smooth and creamy. Taste for salt and adjust if needed.

Serve the hummus garnished with more olive oil and olives, if using. Keep refrigerated in an air-tight container.

Recipe: Honey & Thyme Parsnip Muffins

from Dishing Up The Dirt

1 cup all purpose flour

3/4 cup whole wheat flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain full fat yogurt

1/4 cup walnut oil (or another neutral tasting vegetable oil)

1/2 cup honey

2 large eggs + 1 large egg white, lightly beaten

1 cup grated parsnips

1 1/2 teaspoons minced fresh thyme leaves

Preheat the oven to 350F. Grease a standard size muffin tin with oil and set aside.

Whisk together the flours, baking powder and salt in a large bowl.

In another bowl combine the yogurt, oil, honey, eggs and egg white. Add the the dry ingredients into the bowl with the wet ingredients and mix until just combined. Fold in the parsnip and thyme. Divide the batter between the muffins cups and bake in the preheated oven until lightly browned and cooked through, about 20-23 minutes. Let the muffins cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.

Recipe: Roasted Carrots With Cilantro Yogurt & Peanuts

Adapted From Dishing Up The Dirt
Serve on top of a bowl of grains to make a complete meal!

1 ½ pounds carrots and parsnips, halved lengthwise if large and thick
2 tablespoons olive oil
salt and black pepper
1 teaspoon ground coriander

For The Yogurt
1 cup whole milk goat yogurt (or Greek style yogurt)
½ cup finely chopped cilantro
¼ teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving
Pinch of red-pepper flakes
Pinch of fine sea salt
¼ cup roughly chopped roasted, salted peanuts
2 tablespoons toasted sesame seeds (optional)
3 tablespoons minced leeks
Flaky salt, for serving

Heat oven to 400 degrees. In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the coriander, and toss the mixture to evenly coat. Place the carrots on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 35 to 45 minutes. Allow to cool slightly.
In a medium bowl, combine the yogurt, cilantro, ground coriander, lime juice and crushed pepper flakes. Stir well to combine and add salt to taste.
Spread the yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, sesame seeds and scallions on top, and finish with flaky salt and a squeeze of lime juice.

Recipe: Parsnip Fritters With Garlic Yogurt Sauce

From Dishing Up The Dirt

Fritters
1 pound parsnips (about 3 medium sized ones) peeled
1/2 pound russet potato (one large) peeled
1 bunch of scallions (about 1/3 cup) diced, white and light green parts only
1 Tablespoon fresh lemon juice
1 1/2 Tablespoons minced dill
1 1/2 Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying

Garlic Yogurt Sauce
1/2 cup plain goat milk yogurt (or cows milk yogurt)
2 Tablespoons minced dill
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste

Preparation

1. Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.

2. Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!

3. Transfer the grated veggies to a bowl. Add scallions, herbs, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.

4. Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.

5. Serve fritters with garlic yogurt dip and enjoy!

Recipe: Parsnip Fritters With Garlic Yogurt Sauce

Adapted From Dishing Up The Dirt

Fritters
3 medium sized parsnips, peeled
1/2 pound russet potato (one large) peeled
1/3 cup minced leek
1 Tablespoon fresh lemon juice
3 Tablespoons minced parsley
1 teaspoon fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying

Garlic Yogurt Sauce
1/2 cup plain goat milk yogurt (or cows milk yogurt)
2 Tablespoons minced parsley
1 garlic clove, minced
2 Tablespoons fresh lemon juice
1 teaspoon honey
2 Tablespoons extra virgin olive oil
Salt + Pepper to taste

Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.

Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!

Transfer the grated veggies to a bowl. Add leeks, parsley, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.

Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.

Serve fritters with garlic yogurt dip and enjoy!