Most home cooks reserve the parsnip for roasting, mashing and blending into 
soups. But pastry chefs know better: This humble, earthy root vegetable can 
become the foundation for intriguing winter desserts.

'Parsnips sound like an odd thing to put into dessert, but for me their 
natural sweetness and delicate flavor matches my idea of what dessert 
should be,' says pastry chef Danielle Pruett of Portland, Oregon's Clyde 
Common http://www.clydecommon.com/ .

Last winter, Pruett's parsnip cake garnered much applause from her hipster 
clientele (pictured; click here to download the recipe
http://tastingtable.com/recipe/parsnip_layer_cake_recipe_tastingtable.pdf 
). This year, she plans to expand her parsnip-based offerings with a 
chocolate-parsnip tea cake and a huckleberry-and-white-chocolate-cream 
trifle served with apple-parsnip sherbet.

And Pruett isn't the only chef playing with parsnips this season. Pastry 
chef Elena Balletta of New York's Counter http://www.counternyc.com/ 
restaurant tops her vegan parsnip cake with cinnamon ice cream, while chef 
Slade Rushing of MiLa http://www.milaneworleans.com/ in New Orleans takes 
the vegetable in an entirely new direction by juicing it to make the base 
for a frozen parsnip souffl?.
Can't read this email (it has beautiful graphics!)? Click here to read online
 
 
TastingTable
 
 
Thu. 19 Nov '09
Dining | EVERYWHERE
 
Rooting for Parsnips
The humble vegetable joins the pastry party
 
Clyde Common
Photo: Patrick Roskell
 
Most home cooks reserve the parsnip for roasting, mashing and blending into soups. But pastry chefs know better: This humble, earthy root vegetable can become the foundation for intriguing winter desserts.

"Parsnips sound like an odd thing to put into dessert, but for me their natural sweetness and delicate flavor matches my idea of what dessert should be," says pastry chef Danielle Pruett of Portland, Oregon's Clyde Common.

Last winter, Pruett's parsnip cake garnered much applause from her hipster clientele (pictured; click here to download the recipe). This year, she plans to expand her parsnip-based offerings with a chocolate-parsnip tea cake and a huckleberry-and-white-chocolate-cream trifle served with apple-parsnip sherbet.

And Pruett isn't the only chef playing with parsnips this season. Pastry chef Elena Balletta of New York's Counter restaurant tops her vegan parsnip cake with cinnamon ice cream, while chef Slade Rushing of MiLa in New Orleans takes the vegetable in an entirely new direction by juicing it to make the base for a frozen parsnip soufflé.
PRINT This Recipe (pdf)
 
FORWARD To a Friend PRINT This Article
SUBSCRIBE To Tasting Table INVITE A Friend to
Tasting Table
 
Share: Facebook Share: Tweet This
 
 
Forward to a Friend
Sponsored
 
PARTNER LISTING
 
McCormick Spices
 
PL: McCormick 11/19
Thanksgiving is just around the corner. Take a moment and add a unique turkey recipe to your entertaining repertoire. Click here to print McCormick® Gourmet's Roasted Turkey with Smoked Paprika for a gourmet bird that's both smoky and sweet. This weekend, check your pantry to ensure it's stocked with all the McCormick® Gourmet seasonings you'll need to prepare an unforgettable feast this year.
 
 
Sponsored
Tasting Table To Go Everywhere
 
 
 
Help / Contact / About / Terms / Privacy Policy / Editorial Policy / Advertise / Search / Jobs / Contests / My Account / UNSUBSCRIBE
 
Tasting Table serves genuine editorial. There is no pay for play. Click here for our editorial policy.
© 2008–2009 TDT Media Inc. doing business as Tasting Table. All Rights reserved.