“Parsnips can be prepared both sweet and savory. I especially enjoy the rich texture they have when slowly roasted,” says Blackberry Farm’s Executive Chef Dabney. For dessert, she plays up their sweet side in a parsnip custard with pear preserves and crispy buckwheat with pecans. Take that, carrots.
recipe 
yields
1 cup
½ cup parsnips (approximately 2 large), peeled and thinly sliced
1 cup heavy cream
¼ cup sugar
1 teaspoon kosher salt
¼ vanilla bean, halved and scraped
2 eggs
Pear preserves (brand of choice)
Crispy Buckwheat with Pecans (recipe follows)
1 quart vegetable oil
¼ cup sugar
1 tablespoon ground cinnamon
1 teaspoon Aleppo pepper
1 cup pecans, chopped and toasted
1 cup cooked buckwheat groats
Parsnip Pudding
Crispy Buckwheat with Pecans
steps
Parsnip Pudding
- Preheat oven to 200 degrees.
- Place parsnips, cream, sugar, salt, and vanilla in medium pot over low heat and cook until parsnips are very tender.
- Transfer to blender, remove vanilla bean, and purée until smooth. Let cool.
- Combine parsnip cream with eggs in blender and blend until fully incorporated.
- Divide mixture into 4 oven-safe ramekins, place in water bath, and cook covered for 45 minutes or until custard is set.
- To serve, top custard with spoonful of your favorite pear preserves, and sprinkle generously with Crispy Buckwheat with Pecans.
Crispy Buckwheat with Pecans
- Bring oil to 325 degrees in medium pot over medium heat.
- Combine sugar, cinnamon, Aleppo pepper, and chopped pecans in medium bowl.
- Place buckwheat groats in fine mesh strainer, and place in oil. Fry until crispy, approximately 5 minutes.
- Transfer groats to paper towel, and then toss with pecan mixture.
Date Published: 03.03.16
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- from Executive Chef Cassidee Dabney of the Barn at Blackberry Farm, Walland, Tennessee
