Photo by Eileen Miller

Ingredients:

  • Parsnip–Blueberry Filling:
  • 1/2 cup brown sugar
  • 6 tablespoons butter
  • 3 medium (about 1 pound) parsnips, peeled and cut into 1-inch pieces
  • 1 star anise, toasted and ground
  • Small pinch salt
  • 1/2 cup apple cider
  • 1 tablespoon cold water
  • 1 teaspoon cornstarch
  • Heaping 3/4 cup blueberries
  • Crumble Topping:
  • 1/2 cup flour
  • 6 tablespoons butter, cut into 1-inch pieces
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 vanilla bean, split and seeds scraped

This recipe contains: Wheat

RECIPE

Parsnip Berry Cobbler

Michael Scelfo

Alden & Harlow, Cambridge, MA

Who says vegetables don’t belong in dessert? Michael Sclefo puts a spin on classic blueberry cobbler with the addition of spiced caramelized parsnips. 

Yield: 8 to 10 servings

Method:

Preheat the oven to 350ºF. 

In a small pot over medium heat, melt the brown sugar and butter. Stir to combine. Pour into a 9-inch roasting pan. Add the parsnips, ground star anise, and salt. Toss to coat. Roast the parsnips until tender and caramelized on the edges, about 40 to 45 minutes. 

While the parsnips are roasting, bring the cider to a boil in a small pot over medium-high heat. In a small bowl, whisk together the cold water and cornstarch to make a slurry. Whisk the slurry into the cider and cook, whisking constantly, until the mixture has thickened, about 2 minutes.   

In a large bowl, combine the roasted parsnips, thickened cider, and blueberries. Mix well. Transfer to a 2-quart baking dish. Set aside. 

Make the crumble topping: place the flour, butter, brown sugar, oats, sugar, salt, and vanilla bean seeds in the bowl of a food processor. Pulse until the mixture is crumbly and has the texture of wet sand. 

Sprinkle the crumble topping over the parsnip mixture. Bake until the crumble is golden brown, about 35 to 40 minutes. Serve warm.