Serious Eats: Recipes

Parsnip Muffins

[Photograph: Anna Markow]

These muffins get a little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness. The parsnips are grated very roughly so they are only just cooked through and slightly crunchy, quite the opposite of hiding the vegetable.

Note: If you'd like, some chopped toasted pecans or almonds would make a great addition to these muffins. I don't recommend skipping the cranberries, though, as the muffins need the tart chewy punctuation. I also don't recommend skipping the mace in favor of more nutmeg, it's a worthy spice to seek out and you'll likely end up using it in anything you make with parsnips once you taste the combination in action.

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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.

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