Parsnip Fennel Dip (or side)
Makes 4 cups, serves 4 as a side dish
2 pounds parsnips
2 T. ghee, melted
1/2 - 1 c. water, as needed
6 T. EVOO
2 Meyer lemons, zest and juice.
2 large cloves garlic, minced using a microplane
1/2 t. fennel seeds
1/2 t. wild fennel pollen
1.5 t. himalayan pink salt
Preheat oven to 400.
Peel the parsnips and slice into 1/2" rounds. Toss with melted ghee and roast until light brown and cooked through, about 30 minutes.
Meanwhile, roast fennel seeds in a dry saute pan on med-low heat until fragrant and light brown, stirring frequently, 3-5 minutes. Pour into the bowl of a mortar and pestle (if you leave them in the pan to cool, residual heat will cause them to burn). When the seeds are cool, add the salt to the mortar and crush to a powder.
Zest both lemons and then juice them. You should have 1/2 c. juice.
When the parsnips are done, let them cool a little and then add them to the bowl of a food processor. Add the remaining ingredients and process until silky smooth, scraping bowl often. Add water as needed. Adjust seasoning. Serve on a bed of baby arugula with carrot dippers.
I don't know if this could be made in a high-powered blender, it might be too thick. If you try it and it works, please let me know!