Move over, cauliflower…
In the paleosphere, you’ll frequently hear the mantra make ALL the things with cauliflower! I lived diligent to that call for years before I realized, quite recently, the glorious versatility of parsnips. Now, I’m making all the thing with parsnips.
I’ve make rice-less risotto with parsnips, and also a potato-free topping for Shepherd’s Pie. I’ve even blended parsnips, coconut milk and ghee to create a creamy pasta sauce (for zucchini noodles, of course), in the tradition of the ever-popular Cauliflower Alfredo Sauce.
If the concept of parsnip muffins sounds unsettling, consider carrot cake. Parsnips translate as well as carrots into a comforting baked good.
Here, I’ve coupled the vibrance of goji berries with fresh orange zest. The fragrant result will leave you salivating before the parsnip muffins are finished baking. Goji berries (available here or at most health food stores) are heralded as a superfood, taste like little jewels of sweetness, and are vastly more exciting than raisins. Note that goji berries are nightshades, so omit or substitute another dried fruit if you are sensitive to nightshades.
- ¼ C + 1 Tbs. coconut flour (see Note below), available here
- ¼ C + 2 Tbs. full-fat or light canned coconut milk
- 3 Tbs. coconut oil or ghee, liquified
- 1 cup packed grated parsnip, about 1 large parsnip or 2 small (no need to peel the parsnip)
- 4 eggs at room temperature
- 2 Tbs. maple syrup
- 1 tsp. vanilla extract
- Grated zest of 1 orange
- ½ tsp. baking soda
- 1 tsp. apple cider vinegar
- ¼ cup goji berries, available here
- Preheat the oven to 350 and line 9 muffin cups with paper liners (alternatively, grease the muffin cups).
- Have all ingredients at room temperature, as cold eggs will curdle the melted oil. Combine all the ingredients, excluding the baking soda, vinegar and goji berries. Stir until a smooth batter forms. Stir in the baking soda and vinegar, which act as the leavening agent but will lose leavening strength if the batter sits too long.
- Stir in the goji berries and divide the batter among the prepared cups. Bake for about 30 minutes, until a toothpick comes out clean and the tops are golden.
- These last a couple of days at room temperature in an airtight container.
These were delish! Easy to make. Thank you. I used a smidgen of Erythritol instead of maple syrup and a little extra ghee for added liquid. Turned out well.