“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, [...]
In bottom of medium saucepan, place arrowroot, maple syrup, salt, and brown sugar. Whisk together (off heat) until no lumps are visible.