Parsnip Muffins with Thyme and Caraway

A quick fix to get your veggies for breakfast? Sign me up! These muffins are a delightful way to start your day… Or to enjoy as a midday snack! Light and fluffy, the parsnips and caraway lend an earthiness to these muffins, while the thyme keeps them bright and cheery. If you’re not a caraway fan, some ground fennel seed makes a nice substitute- or just leave them out. Serve them with some cream cheese or butter.

Parsnip Muffins with Thyme and Caraway

2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground caraway
2 tablespoons fresh thyme leaves removed from stems or 1 tablespoon dried thyme
1/2 teaspoon kosher salt
3 large eggs
3/4 cup whole milk yogurt
1/4 cup canola or sunflower oil
1 cup sugar
3 medium parsnips, grated in a food processor (about 2 cups)

1. Preheat oven to 375°. Line a muffin tin with paper liners or spray with cooking oil.
2. In a mixing bowl, combine flour, baking powder, baking soda, caraway, thyme, and salt and whisk well.
3. In another mixing bowl, whisk eggs, yogurt, canola oil, and sugar until well combined.
4. Add parsnips and dry ingredients to the wet ingredients and mix well.
5. Ladle batter evenly into muffin tins. Bake for 25 minutes or until a toothpick comes out clean when poked in the center (always test a few muffins to be sure they have all cooked through).

Parsnip-Pecan Spread

hello friends! Apologies for the radio silence last week. I’m afraid I was under the weather with a stomach bug. No fun for a cook (or anyone else, I suppose)! Here’s a quick little snack to hold you over until Wednesday’s delivery! I’ll be tucking some of this tasty spread in my lunch with crackers and crudités all week.

Parsnip spread

Parsnips are in the same family as parsley and carrots. They have an inherent sweetness like their carrot cousins and were actually used as a sweetener in Europe before the arrival of cane sugar. Roasting this vegetable emphasizes its sweetness and allows for great caramelization. Apparently this humble root vegetable was held in high esteem by the ancient Romans- Emperor Tiberius accepted tribute from Germany in the form of parsnips!


2 large parsnips, peeled and cut into 1 inch pieces
1 tablespoon canola or sunflower oil
a pinch of salt
1 teaspoon thyme
1/4 cup pecans, lightly toasted (walnuts would be good too!)
1 can white beans or garbanzo beans, drained
1 cup water
2 cloves of garlic
juice from 1/2 lemon or 1 tablespoon Apple cider vinegar
salt, to taste


  1. Preheat oven to 350*. On a sheet tray, lightly coat parsnips with oil and sprinkle with salt and thyme. Roast until they begin to get slightly golden brown (about 30 minutes).
  2. When parsnips have cooled, combine them with the drained beans, garlic, pecans, and lemon juice/vinegar in a food processor and blend until combined. Slowly add water until the spread reaches a desirable consistency similar to hummus.
  3. Give it a taste and add salt if you’d like. Serve with fresh vegetables, crackers, pita, or toast!