The struggle of many a parent. A kid who won’t eat her vegetables. I have a major battle with my 2-year old daughter who doesn’t want to eat any vegetables. We struggle to even get her to eat corn, which seems to be the kid’s vegetable of choice. We have to think of unique ways to get the nutrients of veggies into her. On one of the later episodes of Alton Brown’s Good Eats, we does a show on how to hide parsnips in a variety of dishes. I have been looking to try out his parsnip muffin recipe for a while and finally got to it this week. Visit Food Network’s website to print out the recipe. You will find my notes from this recipe below.
1. The recipe calls for almonds on top. Not a fan, so I left them out.
2. The recipe also calls for 10 ounces of grated parsnips. When I got done grating them, I only had 9oz, so I had to use 1oz of grated carrot. I don’t think this took away from the parsnip flavor in the muffins.
3. It is important that you use freshly grated nutmeg. The flavor is so much better than something that has been already grounded and been sitting in a container for who knows who long. I like to grate my nutmeg with a Microplane Grater. It’s a very useful tool that comes in a handy a ton in the kitchen.
4. When selecting parsnips, try to pick ones that aren’t huge clubs you could knock someone out with. I believe the smaller ones taste better and are less woody. It might be harder to grate but worth your effort.
5. Make sure you spray the muffin tin while or these suckers will stick.
6. Alton says baking time is about 20-25 minutes. I clocked in right in the middle of that with 22 minutes.
It took me a while to get around to this recipe but it was worth the wait. The flavor of the parsnip really stood out – the licorice/anise flavor along with the spice that nutmeg provided was a home run. The muffins were moist too. I would take these any day over a carrot muffin, I do love my carrots. My 2-year old devoured one. Little did she know that she just got some veggies in her system!