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In Season: Parsnips


Dec. 2017

The Ingredient: Parsnips

The Recipe: Parsnip flan

The Chef: Nick Wirth, Bacchus’ executive chef

Parsnips. They’re sort of like the carrot’s overlooked cousin. But don’t let their neutral, white color fool you — they’re spicy and earthy, and they add a depth of flavor to late fall and winter dishes. Combine them with other root vegetables in roasted, steamed or sautéed dishes, or let them take the starring role, like in Bacchus executive chef Nick Wirth’s creamy and decadent parsnip flan. This recipe yields 24 servings, so consider trying it for your next dinner party or holiday event.


2 pounds peeled and chopped parsnips, cut into ¼-inch rounds
1 quart heavy cream
1 quart half and half
5 whole eggs
5 egg yolks
2 tablespoons kosher or sea salt


Place parsnips, heavy cream and half and half into a large pot. Season with salt, then simmer on low heat until parsnips are tender. Remove from heat and let cool. Once cooled, puree mixture in a high-speed blender.

Preheat oven to 300 degrees. Whisk whole eggs and egg yolks together, then whisk in 2 quarts of parsnip puree. Pour mix into 24 small, 4-ounce ramekins; fill about three-quarters
of the way up. Place ramekins into two to four large roasting pans or bain maries, filling the
pans or bain maries three-quarters of the way up the sides of the ramekins with hot water.
Bake in the water bath for 40 to 45 minutes, or until flan is set. Serve.


This story ran in the Dec. 2017 issue of: