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
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
- Wash and cut parsnips into 1-inch cubes. Steam or roast until soft, then let cool.
- Puree parsnips, garlic, and 3 Tbsp water in a food processor until smooth.
- 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
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.
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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