Delicious Parsnip Custard Recipe with Pear Preserves & Crunchy Pecans

Ingredients

• ½ cup parsnips (approximately 2 large), peeled and thinly sliced
• 1 cup heavy cream
• ¼ cup sugar
• 1 teaspoon kosher salt
• ¼ vanilla bean, halved and scraped
• 2 eggs
• Pear preserves (brand of choice)
• Crispy Buckwheat with Pecans (recipe follows)
• 1 quart vegetable oil
• 1 tablespoon ground cinnamon
• 1 teaspoon Aleppo pepper
• 1 cup pecans, chopped and toasted
• 1 cup cooked buckwheat groats