Still have some parsnips hanging around in your fridge from your winter CSA share? I found an unusual recipe in a seed catalog from Baker Creek (http://www.rareseeds.com/) that is just the thing. Of course, I had to give it my own spin. I hope that you enjoy!
Parsnip Morning Muffins
Makes 1 dozen
1 > 1-1/2c Raw Parsnip finely grated
3/4c Coconut Milk
1/2c Oil (can be coconut oil but not required)
1/4c Apple Sauce (can be replaced by more oil)
1/2c Sugar or Honey (omit applesauce if using honey)
1 Tablespoon Baking Powder
1 teaspoon Orange Zest
2c Flour (I used a mix of white and wheat)
1/2c Grated Coconut (optional)
Preheat oven to 400
Bake about 25 minutes.
These smell great warm but taste far better after they have cooled completely.