Parsnip Buttermilk Pie

Parsnip Buttermilk Pie
Photo by Scott Phillips


  • 1 large egg yolk, lightly beaten
  • ¼ tsp. freshly grated nutmeg
  • 1-½ cups buttermilk
  • 6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling
  • 2 large eggs
  • 1/8 tsp. ground cloves
  • 2 lb. medium parsnips, peeled, cored, and cut into large chunks
  • + 7 more ingredients
    • ½ tsp. ground cinnamon
    • 2/3 cup packed dark brown sugar
    • ½ tsp. table salt
    • ½ tsp. table salt
    • 4 oz. (½ cup) cold unsalted butter, cut into small cubes
    • 1 tsp. granulated sugar
    • ½ tsp. ground ginger

In a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, and salt and mix on medium speed until the butter blends into the flour and the mixture resembles a coarse meal, about 2 minutes. Mix 2 Tbs. ice-cold water with the egg yolk in a small bowl. With the mixer on lo...

View full recipe at Fine Cooking


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