Recipe: Parsnip Cake
Parsnip cake doesn't enjoy as high of a profile as its carrot-based cousin, but it's equally tasty and a breeze to prepare. This version from Berwyn, Pennsylvania's Nectar uses a fat pinch of baking spices to coax out the earthy sweetness of the grated root vegetables. If you have a food processor and a fine shredder disc, we recommend using them to prep your parsnips. The disc will produce a more delicate cut than a box grater will, and your finished cake will have a more pleasing texture.
Get the recipe here. The Nectar team will be cooking at the Beard House on February 8.
Recipe Roundup: Winter Squash
Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.
Butternut Squash Soup with Curried Pears and Toasted Pecans
Everyone has a favorite butternut squash soup. This one will be yours.
Pumpkin Soufflé with Parma Ham Chips
This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.
... Read more >
Recipe: Scallops with Parsnip Purée and Lemon Beurre Monté
At your next dinner party, impress your guests by whipping up some impressive-sounding but deceptively simple beurre monté. Deemed the workhorse sauce by Thomas Keller, beurre monté is prepared by whisking pieces of butter into hot water to create an emulsion. The sauce gets some extra luxury from lemon juice and truffle oil in this scallop recipe. You’ll wonder why you never tried it before.
Recipe: Crispy Long Island Duck Breast with Parsnip Purée, Duck Confit, and Spiced Cherry Glaze
Hector Tice of the Black Duck in New York City served this very apropos duck breast dish at his Beard House luncheon. The luscious parsnip purée is a worthy partner for duck, while the spiced cherry glaze imparts some welcome tang.
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