Last week, I caught an episode of Good Eats with Alton Brown and he devoted the episode to parsnips. I didn't know much about parsnips except that Kevin made them for us once (roasted with several other root-type vegetables) and I couldn't remember if I liked them or not. Alton described them as sweet and they look like pale carrots, so why not try one of his recipes. Here is my attempt to make his Parsnip Muffins.



Step 1: Gather your ingredients. (Note: I forgot to gather the vegetable oil into this picture).



Step 2: Put almond slivers into the oven to toast. (Note: Alton suggests about 20 minutes.)



Step 3: Begin grating parsnips. (Note: Don't grate too fast or you might grate your thumb. Nobody wants bloody parsnips.)



Step 4: Admire 10 oz. of grated parsnips.



Step 5: Oh crap, the almonds!!!! (Note: Alton was wrong. 20 minutes in the oven burns almonds.)



Step 6: Weigh everything. (Note: Alton does all baking by weight.)



Step 7: Gather dry ingredients into one bowl. (Flour, baking soda, baking powder, salt, nutmeg.)



Step 8: Gather wet ingredients into a different bowl and whisk to combine. (Sugar, eggs, yogurt, oil.)



Step 9: Redo toasting of almonds for 5 minutes. (Yay! Perfect!!)



Step 10: Spray baking vessel.



Step 11: Add parsnips to the wet ingredients...



Step 12: And mix well.



Step 13: Add dry ingredients to wet...



Step 14: Fold briefly to combine, but don't overdo it!! (Note: Alton says never over mix; Alton says step away from the mixture, lumps are ok, clumps of flour are ok.)



Step 15: Spoon into muffin vessel.



Step 16: Sprinkle on the good almonds; bake in the oven until golden brown.



Step 17: Remove from oven and marvel at the poof-age and merger of muffins.



Step 18: Remove from pan. They may not be pretty, but they taste damn good!!!!