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Recipes
Sheet Pan Chicken and Root Vegetables
This simple sheet pan chicken invites you to swap in whatever ingredients you have on hand for the root vegetables, from carrots to cabbage.
Recipes
Georgia Peanut and Brown Butter Parsnip Tart
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 [...]
Recipes
Instant Pot Green Curry and Vegetable Medley
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.
Recipes
Parsnips with Cream, Leeks, and Nutmeg
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 [...]
Recipes
Braised Brisket With Root Vegetables
This succulent Braised Brisket With Root Vegetables includes red potatoes, shallot, parsnips, and carrots, all ladled with pan drippings.
Recipes
Braised Short Ribs with Parsnips and Baby Carrots
These Braised Short Ribs with Parsnips and Baby Carrots are earthy, tangy, and feature root vegetables filled with flavor.
Recipes
Parsnip Custard with Pear Preserves, Crispy Buckwheat, and Pecans
“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, [...]
Recipes
Roasted Parsnip Soup
“I really enjoy the rich texture parsnips have when slowly roasted,” says Blackberry Farm’s executive chef, Cassidee Dabney. “In the cooler months, I often make batches of parsnip soup. I’ll have some for dinner or incorporate the soup into a casserole or tart base.”
Recipes
Parsnip Hoe Cakes with Crème Fraîche, Trout Roe, and Chives
“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, [...]
Recipes
Brussels Sprout Pizza
Brussels Sprouts don’t scream Super Bowl, but this pizza is a crowd pleaser at chef Moffett’s restaurant, Stagioni.