Sausage Muffins with Whipped Parsnips & the Release of Bare Root Mornings!

by Angela Gallardo in Breakfast & Brunch, Recipes

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Today Bare Root Mornings is available on Amazon!  Crazy, so crazy.  Having been here before doesn’t make it any less surreal.  It’s such a long, tough process but I enjoy it so much.  Scouring the internet for ideas for my own unique creations.  Tweaking ingredients to strike just the right balance between all 50 recipes.  Even testing them multiple times is not as painstaking as it sounds.  Because this is it for me.  This is what moves me, what gets me out of bed in the morning, and what convinces my crazy brain that I can self-publish a book.  Sharing my love for (delicious) healthful food with any and all who will listen.

It’s what lights my fire and I’m so very grateful to have discovered that it does.

I’m sharing one of my favorite recipes from the book:  Sausage Muffins with Whipped Parsnips.  It’s a silly little recipe with a surprising amount of flavor.  Breakfast sausage cooks up with a layer of ketchup topped with a parsnip mash.  The parsnips are boiled until tender and mixed with egg for an extra light and creamy texture.  They are the perfect breakfast bites.

Recipes for my homemade breakfast sausage and savory ketchup are recommended in the recipe and you should download the book so can see those.  But you can also substitute your favorite breakfast sausage and ketchup.

Bare Root Mornings (e-book) is absolutely FREE May 7th and May 8th.  Go get a copy and lovingly let your friends know about it.  And please let me know what you think in the comments or with a (hopefully gushing) review on Amazon.

Sausage Muffins with Whipped Parsnips

Yields: 12 mini muffins or 6-8 regular-sized

1 lb. parsnips, peeled and chopped

2 tbsp. butter, ghee, tallow, lard, or coconut oil

2 garlic cloves, minced

1 tsp. sea salt

1/2 tsp. black pepper

1/8 tsp. freshly grated nutmeg

3 tbsp. canned full-fat coconut milk, divided

2 egg yolks

1 egg white, for glazing

1 lb. Breakfast Sausage

Ketchup

Optional: chives, for garnish

Directions:

1. Preheat the oven to 375F.

2. Boil the parsnips in a large pot of water for 15-20 minutes, or until fork tender.  Drain the water and add the cooked parsnips to a large food processor.

3. Add the butter, minced garlic, sea salt, black pepper, and grated nutmeg to the parsnips.  Process until smooth, about 60 seconds.

4. In a small bowl, whisk together 2 tablespoons of coconut milk and the egg yolks until smooth.  With the food processor running, slowly drizzle in the egg mix through the top.  Continue to process until the parsnips have grown in volume and turned a pale yellow color, about 60 seconds.

5. To pipe the parsnips in swirls, scoop the whipped parsnips into a large bag fitted with a star piping tip.  Move the bag to the refrigerator while you prep the rest of the muffins.  Alternately, you can use a cookie scoop to portion them out.  If using a cookie scoop, there’s no need to chill the parsnip whip.

6. Portion the sausage between 12 mini muffin cups (or 6-8 regular size muffins).  Press the sausage tightly into the holes of the pan and fill to about 3/4 of the way full.  Add 1 teaspoon of ketchup on top of each sausage cup and spread evenly.

7. If piping the parsnips, start toward the outer edge and draw a circle as you pipe, moving toward the center to create a peak.  If not piping, simply scoop a large cookie scoop’s worth on top of each one (try not to exceed the width of the muffin cups).

8. Whisk the egg white together with the last tablespoon of coconut milk.  Gently brush a little bit of the mix over the parsnips.

9. Bake for 20-25 minutes, or until the tops of the parsnip whip begins to turn golden and the sausage is cooked through.

*Note: for an egg-free option, simply omit the eggs from the parsnips and brush the tops with just the coconut milk before baking.  It will be a little less rich but still delicious.