“Parsnips can be prepared both sweet and savory. I especially enjoy the rich texture they have when slowly roasted,” says Cassidee Dabney, executive chef of Blackberry Farms. Here, she shows off the root vegetable’s versatile chops in three savory dishes: a sautéed hoe cake; an elegant soup; and a purée that’s served alongside grilled shrimp and roasted black trumpet mushrooms.
4 parsnips,Grapeseed oil
Salt and pepper
2 cups vegetable stock
1 head garlic, cut in half
16 fresh large shrimp, peeled and deveined
½ pound black trumpet mushrooms, cleaned,2 clementines, segmented
- Preheat oven to 300 degrees. Light grill or preheat grill to medium. Peel parsnips, and then quarter lengthwise. Drizzle with grapeseed oil, salt, and pepper.
- Place parsnips on grill over medium heat and cook until almost tender. Transfer to an 8×8-inch baking pan. Add vegetable stock and garlic and cover. Bake until very tender, 30 minutes.
- Remove parsnips from pan and purée in blender until smooth, using remaining cooking liquid as needed to achieve a smooth consistency. Season to taste.
- Season shrimp with salt and pepper and toss with grapeseed oil. Grill over medium heat until cooked through.
- Sauté black trumpet mushrooms over medium-high heat. Season with salt and pepper.
- To serve, top purée with shrimp, mushrooms, and clementine segments.
- From Cassidee Dabney of the Barn at Blackberry Farm, Walland, Tennessee