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TT Plated: Parsnips
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At Portland, Oregon's Irving Street Kitchen, chef Sarah Schafer serves a pork chop with parsnip-artichoke hash. The artichokes are braised in white wine, olive oil and vegetable stock, then combined with roasted parsnips and delicata squash and smoked cippolini onions. Pin It
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TT Plated: Parsnips
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For a twist on chips and dip, chef Steven Satterfield of Miller Union in Atlanta fries strips of parsnips until they're golden, then pairs them with a creamy Vidalia-onion dip. Pin It
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TT Plated: Parsnips
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At Spruce in San Francisco, pan-seared Maine scallops are served with parsnip grits. The parsnips are first roasted, then combined with white cornmeal, plus a now not-so-secret ingredient: a small amount of white chocolate. Pin It
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TT Plated: Parsnips
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For these delicate agnolotti, No. 9 Park chef de cuisine Patrick Campbell fills tender half-moons of fresh pasta dough with parsnip purée, then tops them with julienned apple, speck ham and Pecorino Romano. Pin It
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TT Plated: Parsnips
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Erin Mooney, pastry chef at Custom House in Chicago, uses parsnip ice cream as the base for a sundae that she sauces with butterscotch topping and garnishes with crumbled gingerbread and ginger whipped cream. Pin It
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TT Plated: Parsnips
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Parsnips provide a subtle earthy sweetness as the base for Tasting Table's parsnip crème brûlée. Consider it the sophisticated sibling to a sweet-potato pie. Pin It
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