Parsnip Custard with Pear Preserves, Crispy Buckwheat, and Pecans

Parsnip Custard with Pear Preserves
Photo by Heather Anne Thomas

“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, carrots.

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1 cup

    Parsnip Pudding
  • ½ cup parsnips (approximately 2 large), peeled and thinly sliced
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 teaspoon kosher salt
  • ¼ vanilla bean, halved and scraped
  • 2 eggs
  • Pear preserves (brand of choice)
  • Crispy Buckwheat with Pecans (recipe follows)
  • Crispy Buckwheat with Pecans
  • 1 quart vegetable oil
  • ¼ cup sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon Aleppo pepper
  • 1 cup pecans, chopped and toasted
  • 1 cup cooked buckwheat groats

Parsnip Pudding

  1. Preheat oven to 200 degrees.
  2. Place parsnips, cream, sugar, salt, and vanilla in medium pot over low heat and cook until parsnips are very tender.
  3. Transfer to blender, remove vanilla bean, and purée until smooth. Let cool.
  4. Combine parsnip cream with eggs in blender and blend until fully incorporated.
  5. Divide mixture into 4 oven-safe ramekins, place in water bath, and cook covered for 45 minutes or until custard is set.
  6. To serve, top custard with spoonful of your favorite pear preserves, and sprinkle generously with Crispy Buckwheat with Pecans.

Crispy Buckwheat with Pecans

  1. Bring oil to 325 degrees in medium pot over medium heat.
  2. Combine sugar, cinnamon, Aleppo pepper, and chopped pecans in medium bowl.
  3. Place buckwheat groats in fine mesh strainer, and place in oil. Fry until crispy, approximately 5 minutes.
  4. Transfer groats to paper towel, and then toss with pecan mixture.


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