tag:blogger.com,1999:blog-2278529527997660667.post6329026838805003372..comments2022-04-30T22:32:00.807-07:00Comments on Taproot Farms Recipe Sharing: Parsnip MuffinsUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2278529527997660667.post-75668446157876446702014-08-31T04:45:38.017-07:002014-08-31T04:45:38.017-07:00I have just made muffin using swede, nuts, mix fru...I have just made muffin using swede, nuts, mix fruit orange peel and must say they are very tastieAnonymoushttps://www.blogger.com/profile/14053278806609536660noreply@blogger.comtag:blogger.com,1999:blog-2278529527997660667.post-52450600024604460652009-06-15T12:09:22.855-07:002009-06-15T12:09:22.855-07:00The other way to get your kids to eat parsnips:
W...The other way to get your kids to eat parsnips:<br /><br />Wash but don't peel parsnips, potatoes and sweet potatoes. Cut into chunky french-fry sized sticks or wedges. Toss with 2 tablespoons olive oil. Add cayenne and cumin if desired (not necessary); add salt and pepper. Spread on a baking tray (I usually use tin-foil - cleanup is easier) making sure that each piece is flat on the tray. Cook 425 or hotter for 10 minutes. Turn the chips so that another side is flat on the tray; cook another 10-15 minutes. Turn again and another 5 minutes if needed - chips should be crispy on outside and soft on inside like french fries. Sprinkle with sea salt. Serve with ketchup and vinegar (my style) or mustard mayonnaise (my husband's).<br /><br />Tastes like deep-fried chips but only 2T oil! The parsnips and sweet potatoes have more sugar so will sometimes cook faster, so move them to the outside of the tray.<br /><br />-KathyAnonymousnoreply@blogger.com