Chef Vince Bommarito Jr. was recently interviewed by St. Louis Magazine to talk about how he executes innovative menus for a large crowd. During the interview he prepared a dish that’s simple to make and perfect for sharing this holiday season. Give it a try and make sure to mention it’s a special recipe from Chef Vince at Butler’s Pantry! Short on time to prepare something? Don’t forget that you can order other festive options through our drop off catering service, Butler’s Boardroom. Order online today!
Read the full St. Louis Magazine interview here!
Roasted Corn and Parsnip Flan
- 1/4 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1 Tbls sugar
- 2 tsp white truffle oil (optional)
- 1/4 tsp baking soda
- 1/8 tsp. sea salt
- 1 cup corn kernels
- 1 cup parsnips small diced
- 1 stick of butter, put 1 Tbls aside
- 2 large eggs beaten
- cayenne pepper to taste
- 2 cups sour cream
- 1 cup grated parmesan
- 1 ounce finely chopped black truffles
Directions
- Preheat oven to 325°
- Combine flour, cornmeal, sugar, baking soda and salt. Set aside.
- Toss corn in nonstick skillet to dry and toast. Add roasted parsnips.
- Combine corn, beaten eggs, cayenne pepper, sour cream and 7 tablespoons butter.
- Add dry ingredients to corn mix.
- Add cheese and truffle oil if desired.
- Grease baking dish with the 1 Tbls of butter
- Spoon mixture into baking dish. Cover with foil, place in a baking pan and add hot water to the pan until it reaches halfway up the baking dish.
- Bake about 25 minutes.
- Enjoy!