In an extension of the idea that most anything can be flour, we have added parsnip porridge to our repertoire. We have worked with non-traditional grits in the past and our recent questions combined with a glut of parsnips led to the evolution of parsnip porridge. The parsnip flour is coarsely ground to resemble stone ground cornmeal in order to bring texture and substance to the porridge. Alternatively we could grind the flour extremely fine and use it in breads, cakes, pastas, and even macaroons. The porridge is made by infusing cream with parsnip peels then adding the juice of parsnips and reducing until the mixture is nape. The liquid is strained and reserved. The pulp left from the juicing is dehydrated in a low oven until it is dry and crumbly with a light blond color. The dried parsnip pulp is then cooled and ground into the rough consistency of Cream of Wheat. We then combine the parsnip cream and the parsnip flour, adding a bit of half and half and water to adjust the consistency. Today we ate it with a drizzle of olive oil and some ground Tasmanian pepper. Tomorrow I am being sent out for Nantucket Bay scallops to see how they pair together. Aki is counting on a good match.