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RECIPES

Parsnip Hummus

12/15/2015

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Food Service Version

Yield

~ 9 cups

Ingredients

9 medium parsnips
4-5 garlic cloves
¾  cup olive oil
¾  cup tahini
juice of 6 lemons
3 tsp cumin powder
salt and pepper, to taste

Directions

  1. Wash and cut parsnips into 1-inch cubes. Steam or roast until soft, then let cool.
  2. Puree parsnips, garlic, and 3 Tbsp water in a food processor until smooth.
  3. Add remaining ingredients and process until well-incorporated. Adjust seasonings, if needed.

​

Home Version

​Yield

1 1/2 cups

​Ingredients

2 medium parsnips
1 garlic clove
⅛ cup olive oil
⅛ cup tahini
juice of 1 lemon
½ tsp cumin
Salt and pepper, to taste

​Directions

1. Wash and cut parsnips into 1-inch cubes. Steam or roast until soft, then let cool. 
2. Puree parsnips, garlic, and 3 Tbsp water in a food processor until smooth. 
3. Add remaining ingredients and process until well-incorporated. Adjust seasonings, if needed.


​
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Parsnip Pancakes

12/15/2015

0 Comments

 

Food Service Version

Yield

48 taste test servings

​Ingredients

12 cups grated parsnips
24 small eggs
3 cups finely chopped onion
12 Tbsp olive oil
6 tsp salt
6 tsp dried rosemary
Pepper, to taste
12 tsp canola oil

​Directions

  1. Combine parsnips, eggs, onion, olive oil, salt, pepper, and rosemary together in a large bowl until lumpy batter forms.
  2. Warm canola oil in a saute pan over medium heat. Spoon batter into pan and cook until pancakes are brown and crispy along edges, 6-7 minutes per side.

    ​

Home Version

​Yield

2 servings

Ingredients

1 cup grated parsnips
2 small eggs
¼ cup finely chopped onion
1 Tbsp olive oil
½ tsp salt
½ tsp dried rosemary
Pepper, to taste
1 tsp canola oil

Directions

  1. Combine parsnips, egg, onion, olive oil, salt, pepper, and rosemary together in a bowl until lumpy batter forms.
  2. Warm canola oil in a saute pan over medium heat. Spoon batter into pan and cook until pancakes are brown and crispy along edges, 6-7 minutes per side.

    Source: AllRecipes, edited by GMFTS

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