Tuesday, November 8, 2011

Crisp Leaves and Root Cellar Foods

The Farmers Market has closed for the season hear in Minneapolis. Which means we are moving towards winter and eating lots of root vegetables! It is sad to bed farewell to all of the tomatoes and peppers that I have been eating, but I do love root vegetables.

One pleasant and simple fall meal that partner and I enjoyed recently was creamy parsnip soup with yoghurt and herb muffins spread with goat cheese. For some reason I didn't eat parsnips very often growing up, but I now really enjoy their slightly sweet, earthy taste. They look like white carrots.

The soup is Curried Parsnip Soup with shredded apples from Epicurious.com:

While the soup is simmering you can make the muffins. I used the recipe for Yogurt and Herb Bread from The Enchanted Broccoli Forest by Mollie Katzen who wrote all of the Moosewood Cookbooks, except I made them as muffins

  • 1 cup unbleached white hlour
  • 1 cup whole wheat flour
  • 1 tep baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup yogurt
  • 1/3 cup honey
  • 1/2 tsp each - oregano, thyme, basil, tarragon
Mix all ingredients well and pour into a greased muffin pan. Cook at 350 degrees for about 20 minutes

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