1 pound parsnips, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
3 tablespoons olive, canola or safflower oil
1 small white onion, thinly sliced
3 tablespoons chopped scallions, mainly white and light green parts
1/3 cup brown rice flour
2 tablespoons water
3/4 teaspoon sea salt
1/8 teaspoon black pepper
Extra virgin olive oil for brushing
Preheat the oven to 375 degrees F and oil a regular 12-muffin pan. Bring a large pot of water to a boil. Boil the parsnips and carrots for 10 minutes. Drain, remove and shred or pulse in a food processor until very small pieces form.
Sauté the onion in the oil until lightly browned. Add the scallions and cook another minute. Place the contents of the pan in a large bowl. Add the parsnip/carrot mixture to the onion mixture. Add in the flour, water, salt and pepper and mix until well combined. Press the mixture into the pan and drizzle or brush with 1/4 teaspoon olive oil. Bake 25 minutes or until lightly browned. Serve warm.