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

Yields
48 cakes, about 12 appetizer servings

from Executive Chef Cassidee Dabney of the Barn at Blackberry Farm, Walland, Tennessee

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

Toss grated parsnips with salt and allow to sit at room temperature 10 minutes.
In separate bowl, mix together cornmeal, baking soda, and baking powder.
In another bowl, whisk together eggs and buttermilk, then add salted parsnips and mix to combine. Fold in dry ingredients.
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.
Serve immediately with spoonful of crème fraîche, generous dollop of trout roe, and sprinkling of chives.

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