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