Provider Farm

From our fields, for your family

Parsnip-Cardamon Custard

The dessert really fancies up a hardy winter root vegetable.
  • 1.2 lbs parsnips
  • sea salt
  • 1 1/2 c. buttermilk, milk or half and half
  • 1/2 c. maple sugar or loosely packed dark brwon sugar
  • 2 whole eggs plus 1 egg yolk
  • 3/4 tsp. ground cardamon
  • 1/8 tsp. ground cloves or star anise
  • 1 tsp. vanilla extract
  • 1/2 c. heavy cream

Heat oven to 325.
Peel parsnips and remove any tough cores, if necessary. Chop the parnsips and measure 3 cups. Put them in a saucepan and add water to cover and a few pinches of salt. Bring parsnips to boil. Lower the heat to a simmer and cook until the parsnips are soft enough to mash, 15-20 minutes.
Drain the parsnips and return to pot to dry in residual heat for a few minutes. Place parsnips in food processor, add buttermilk, sugar, whole eggs and egg yolk, 1/2 tsp. of the cardamom, cloves and vanilla. Blend until very smooth.
Divide the mixture among 6 1/2 c. ramekins. Place ramekins in a baking pan and pour near boiling water into pan until it reaches half way up the sides of the cups. Bake until set, about 45 minutes. Remove from oven and remove ramekins from water bath. Custard can be served immediately or chilled before serving. Whip heavy cream and add remaining 1/4 tsp. cardamon and sweeten, if desired. Serve custard with a dollop of whipped cream.

Vegetabl Literacy by Deboerah Madison via shreholder Joan Ryan