The measurements below allow the parsnip flavor to peek through. If you add additional tahini and garlic, it will taste closer to the chickpea version.
- 12" skillet
- 8-10 small parsnips, enough to fit snugly in pan once sliced
- 2 T. ghee
- 5 cloves garlic, peeled, green shoots removed and then chopped
- 2 T. EVOO
- 2-3 T tahini (I used a roasted variety)
- 1 T. meyer lemon juice
Cut the ends off the parsnips, peel and slice 3/8-1/2" thick. Melt ghee in pan over medium heat, and nestle parsnips snugly in one layer. Add enough water to cover and simmer until water has boiled away. Saute parsnips until lightly browned on both sides.
|Simmer ......................... brown ......................... simmer again ...................... soft and glossy!|
Again, add water to cover, add garlic, and simmer until most of the water has boiled away and the parsnips are very soft and glistening. The garlic will not be cooked through - you just want to take the edge off its bite. (If you add the garlic at the beginning, it will burn. Don't do it!)
When you're done, they should look like this:
Let cool slightly. Transfer to a blender, add EVOO, tahini, lemon juice and salt to taste.
Puree. If you need additional liquid (I did) add some to the pan and swirl in all the residual ghee and little brown bits.
Taste and adjust seasoning. Add additional salt or tahini if necessary. If you would like a stronger garlic taste, use powder. Served with carrot coins I did need to add a little salt, but with plantain chips it was perfectly seasoned.
|We served it with carrot dippers, and plantain chips.|