After a long roast, these summer parsnips begin to soften to the texture of custard with the sweet caramelized flavors of bourbon and vanilla. So… why wouldn’t these be the perfect pairing for bananas? In fact, in Britain during WWII when bananas weren’t available they would use roasted parsnips as “mock bananas”. While that straight substitution sounds not-so-fun, the pairing is ingenious. The bananas and parsnips dance with each other mimicking each other with sweet spiciness. We added a hint of clove & cinnamon to help nudge this sorbet into a recipe that’s unforgettable. Our parsnips come from Montecucco Farms, fourth generation farmers located in Canby, Oregon.