Chef Bo recently appeared in WCSH6’s 207 Kitchen with host Rob Caldwell. View the segment and the recipe is included below!

Here’s the recipe for TIQA’s Vanilla Parsnip Puree


  • 1 lb parsnips
  • 2.5 cups heavy cream
  • 2 vanilla beans
  • 3/4 tbs salt
  • 1/3 tsp cayenne pepper
  • 3/4 tsp sugar

Peel parsnips and cut into medallions. Place in pot with remaining ingredients. Boil until soft, puree until smooth.

Chef Byrne served them with scallops (make sure the scallops are dry, then sear them in a ripping hot pan with a little oil until you could flip them over with your finger), potatoes (cubed and fried) and Brussels sprouts chips, which are made by cutting off the ends of the sprout and then frying up the leaves as they fall apart in the pan.