More and more chefs are incorporating peanuts in elevated dishes, especially Georgia peanuts, being so flavorful and large with great texture. Created by Chef Rebecca “Peanut” Ayers, this tart recipe also comes with caramel ganache and salted peanut butter whipped cream recipes to add on if you’re [...]
In a multicooker set to sauté medium, warm ghee. Stir in next six ingredients. Cook, stirring constantly, until sizzling and fragrant, about 1 minute. Stir in stock and gently scrape to loosen any glaze from bottom of pot. Add sweet potato, parsnips, potatoes, and cauliflower.
Preheat oven to 350 degrees. Fill a 4-quart saucepan with 3 quarts water and ½ cup of salt and place on stove over high heat. Meanwhile, peel parsnips on a cutting board and trim into approximately 3-inch long pieces. (Since parsnips have a conical shape, the thin [...]
“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 can be prepared both sweet and savory. I especially enjoy the rich texture they have when slowly roasted,” says Executive Chef Dabney of Blackberry Farms. Here, Dabney shows off their versatile chops in three savory dishes: grated in a sautéed hoe cake topped with crème fraîche, [...]