What's Cooking in April?

Incorporate the Harvest of the Month at home with these recipes!


Parsnip Chips, A great side dish for your spring or summer picnic!Spiced Parsnip Cupcakes, a fun alternative to carrot cake!
What You Need:

4 parsnips
1/4 cup butter, melted
1/2 cup all-purpose flour
2 cups vegetable oil for frying
salt
chili powder
cayenne pepper
What You Need:

1 cup all-purpose flour (spooned and leveled)
1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup packed light-brown sugar
2 large eggs
2/3 cup vegetable oil
1 tablespoon pure vanilla extract, divided
2 cups grated parsnip (from 1 large peeled parsnip)
8 ounces cream cheese, room temperature
1/2 stick unsalted butter, room temperature
1/2 cup confectioners' sugar
What to Do:

1. Peel parsnips and slice into 1/4 inch rounds. Bring a pan of lightly salted water to a boil, and add parsnips. Cook for about 5 minutes, until tender but still crisp. Drain, and cool slightly. Dip slices in melted butter, and place on a baking sheet. Refrigerate until the butter is firm, about 30 minutes.

2. Heat oil in a large heavy skillet over medium-high heat. Coat parsnip slices in flour, then fry in the hot oil until golden brown on both sides. Drain on paper towels, and season with salt, chili powder and cayenne to taste.
What to Do:

Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.

Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.

In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.

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Vermont Housing & Conservation Board.

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