email this pageSpiced Parsnip Bread
Mark Boughton Photography; styling by Teresa Blackburn
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This is a perfect quick bread for breakfast or packing in a lunch. If you have a favorite recipe for carrot or zucchini bread, cakes, or muffins, try parsnips instead.
Ingredients
Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup sugar
1/2 pound parsnips (about 2 medium), peeled and finely shredded
1/4 cup walnut or canola oil
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
Instructions
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup sugar
1/2 pound parsnips (about 2 medium), peeled and finely shredded
1/4 cup walnut or canola oil
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1. Preheat oven to 350F. Lightly butter a 9 x 5-inch or 8 x 4-inch loaf pan.
2. Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan.
3. Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack. Makes 16 servings.
Recipe by David Feder, "A Root for All Seasons," Sept. 2009
Nutritional Information
2. Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan.
3. Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack. Makes 16 servings.
Recipe by David Feder, "A Root for All Seasons," Sept. 2009
Per serving: 140 calories, 6g fat, 15mg chol., 2g prot., 21g carbs., 1g fiber, 140mg sodium.
Roasted Parsnips
Mark Boughton Photography; styling by Teresa Blackburn
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For pretty “curled” slices, peel and cut the parsnips a day ahead. Cover with water and refrigerate.
Ingredients
Ingredients
4 to 5 medium parsnips, peeled and cut into large sticks (about 2 1/2 cups)
2 garlic cloves, chopped
1 tablespoon olive oil
1 tablespoon honey
3/4 teaspoon kosher salt
Coarsely ground black pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh sage
Instructions
2 garlic cloves, chopped
1 tablespoon olive oil
1 tablespoon honey
3/4 teaspoon kosher salt
Coarsely ground black pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh sage
1. Preheat oven to 450F.
2. Toss together all ingredients except mint and sage. Roast 30 minutes, or until tender. Sprinkle herbs over parsnips and toss. Serves 4.
Recipe by David Feder,"A Root for All Seasons," Sept. 2009.
Nutritional Information
2. Toss together all ingredients except mint and sage. Roast 30 minutes, or until tender. Sprinkle herbs over parsnips and toss. Serves 4.
Recipe by David Feder,"A Root for All Seasons," Sept. 2009.
Per serving: 160 calories, 4g fat, 0mg chol., 2g prot., 32g carbs., 6g fiber, 380mg sodium.
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