Heat oil in a large pot over medium-low heat. Sauté onions and parsnip for 10 minutes, stirring often. Once onions are translucent, add garlic and curry powder and sauté until garlic turns golden. Stir in cauliflower and thyme. Once vegetables are softened, deglaze pot with white wine, then add [...]
“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, [...]
Parsnips provide the same mild sweetness as their orange carrot cousins making them ideal for sweet and savory dishes. Sous Chef Chad Dennis uses the sweetness and moisture of parsnips in his Parsnip Cake. Made with fruity olive oil and star anise, this spicy little cake offers [...]
Bedford's braised pork cheeks in apple cider, smoked grits, and roasted rutabagas is a dish that's equally Southern and British.
“This apple soup, like most soups, gets better as it sits. For best results: chill overnight, reheat the next day, and serve. If you can wait!”
“As a high-end chef, you’re out of reach for a lot of people. You’re just the special-occasion guy,” Crawford says. “I’ve moved around my whole career, and I love it here. I wanted to feed the larger community.”- Chef Scott Crawford