There is just something about that chill in the air that makes me crave root vegetables. This combo is sublime – the sweetness of the yams – the peppery parsnips and flavorful carrots.
Spoon bread is always so very comforting – like the love child of custard and cornbread. It is so iconic in the South that there’s even a spoon bread festival! It’s truly a Southern recipe masterpiece.
Happy Fall, Y’all!
ROOT VEGETABLE SPOON BREAD
Serves 6 to 8 as a side dish
1 1/2 pounds sweet potatoes, peeled and in 1-inch cubes
8 ounces carrots, peeled and in 1-inch cubes
8 ounces parsnips, peeled and in 1-inch cubes
2 cups milk
1/4 cup yellow cornmeal
2 tablespoons butter
1 tablespoon cumin
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 cup flour
1/2 cup maple syrup
1/2 cup cream
1 tablespoon cayenne pepper sauce
1 tablespoon apple cider vinegar
4 eggs, separated
Preheat oven to 400 degrees.
Cook sweet potatoes, carrots and parsnips in boing salted water until for tender, about 20 minutes. Drain and mash to small bits.
Bring to a simmer in a medium saucepan the milk, cornmeal, butter, cinnamon, cumin and salt. Whisk frequently and cook for about 3 minutes, until thickened.
Combine mashed vegetables with flour. Mix in syrup, cream, cayenne pepper sauce, vinegar and egg yolks. Whip egg whites until firm and fold in until only a few streaks remain.
Pour mixture into an oiled 3-quart casserole. Bake for about 40 minutes, until lightly browned and firm in center. Serve warm.
Check out more spoon bread creations:
Cheddar Chive Spoon Bread, A Cozy Kitchen
Spoon Bread with Maple Syrup, Walnuts and Raisins, The Well Seasoned Cook
Spoon Bread with Swiss, Eat at Home Cooks
Strawberry Spoon Bread, Homesick Texan
Fresh Corn Spoon Bread, Small Time Cooks