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Charred Parsnip Purée with Grilled Shrimp, Clementines, and Roasted Black Trumpet Mushrooms

Charred Parsnip Purée with Grilled Shrimp, Clementines, and Roasted Black Trumpet Mushrooms

“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, trout roe, and chives; roasted for an elegant soup; and charred for a delightfully unexpected star turn with shrimp, clementines, and black trumpet mushrooms.

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