Friday, November 11, 2016

Vanilla Panna Cotta with Candied Parsnips #FeastNearby #Sponsor

I created this recipe with complimentary items froMelissa's Produce. All opinions are my own.

I have recently discovered that for eighteen autumns, my husband has kept from me that he's not a fan of parsnips. Really?!? Well, in his defense, I did make at least six parsnip dishes in a single week as I tested recipes.  I made a gratin with them. I roasted them. I mashed them. I turned them into a dip. I even infused them into cream and made an ice cream. But I knew that he would eat this recipe because it's sweet and I, lovingly!, call him my Sugar Pig.

If you are unfamiliar with the seasonal root parsnips, they are a vegetable related to carrots. In fact, my boys used to call them "white carrots" when they were younger. I don't actually know if you can eat parsnips raw - like a carrot. I'll have to look that up.

Vanilla Panna Cotta

Ingredients makes eight 2-ounce servings
  • 1 envelope gelatin
  • 1/4 C cold water
  • 1-1/2 C organic heavy cream
  • 1/2 C organic whole milk
  • 1/4 C organic granulated sugar
  • 1 T pure vanilla extract

Dissolve the gelatin in cold water in a medium mixing bowl.  Place all the other ingredients in a medium saucepan and heat till it begins to steam. Do not let it boil. Let cool for 10 minutes, then pour the warm cream into the gelatin and stir till completely dissolved. Pour the mixture into your serving containers, leaving a little bit of space at the top - in case you want to top it with any sauce - and let chill until set, but at least four hours. Serve cold.

Candied Parsnips

When you look for "candied parsnips" recipes, you turn up recipes that would make great sidedishes. But there was nothing like a parsnip candy that I was envisioning. So, I just created a simple syrup and poached thin slices in it. Easy peasy!

  • 2 parsnips
  • 1 C water
  • 1 C organic granulated sugar

Peel parsnips - or just scrub them and dry them. Place water and sugar in a medium skillet and bring them to a simmer. Swirl the pan until the sugar is completely dissolved.

Float the parsnip slices in the syrup and simmer until the parsnips are translucent and the syrup is thickened. approximately 10 to 15 minutes. Remove the candied parsnips to a wire rack or a baking sheet. Let drain and harden.

Once you're ready to serve, place one candied parsnip slice on top of the chilled panna cotta. Serve immediately.

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*Disclosure: I received this product for free from the sponsor. I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

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