Parsnip Hoe Cakes with Crème Fraîche, Trout Roe, and Chives

Parsnip Hoe Cakes with Crème Fraîche
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 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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48 cakes, about 12 appetizer servings

  • 1 cup grated parsnips
  • 1½ tablespoons kosher salt
  • 2 cups cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 2 cups buttermilk
  • Crème fraîche, for garnish
  • Trout roe, for garnish
  • Chives, minced, for garnish
  1. Toss grated parsnips with salt and allow to sit at room temperature 10 minutes.
  2. In separate bowl, mix together cornmeal, baking soda, and baking powder.
  3. In another bowl, whisk together eggs and buttermilk, then add salted parsnips and mix to combine. Fold in dry ingredients.
  4. Spoon batter into heated, oiled cast-iron pan, making small silver dollar sized pancakes. Cook until sides of cakes begin to brown and centers start to bubble, then flip over and continue cooking until cooked through.
  5. Serve immediately with spoonful of crème fraîche, generous dollop of trout roe, and sprinkling of chives.

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