Last winter I visited Stone Barns Farm outside of NYC, where sustainable farming meets world-class cooking. Chefs and farmers work hand-in-hand to grow and to prepare the most delectable food, with a menu dictated by what’s in season.
It was February, and they had just harvested their parsnips. On the menu were several soups and dishes using this nutty-flavored root vegetable. But the item that caught my attention was Parsnip Cake. I had to have it, and I was not disappointed.