The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Parsnip Custard with Pear Preserves, Crispy Buckwheat, and Pecans


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.

Yield: 1 cup

Print Recipe