One of the many reasons why I love cooking is the endless creativity. And one easy way to be creative in the kitchen is taking a standard, classic recipe and adding a fun twist to it. I’ve loved doing this ever since I started cooking when I was 6 years old. Granted, swapping out the hot dog for a kielbasa in my version of pigs in a blanket wouldn’t bring James Beard to my house, but it certainly started fueling the fire that would motivate me throughout my professional life. My latest “twist” takes classic carrot or zucchini breakfast bread and uses parsnips instead. Parsnips have a nutty, almost caramelly taste when cooked, so naturally I thought they would work well baked into a sweet loaf. And who doesn’t love browned butter? The two special ingredients take the classic shredded veggie loaf to a new level. It’s great for breakfast bread, dessert, or a midnight snack!