~ 9 cups

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

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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1 1/2 cups

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. 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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48 taste test servings

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

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.
   
   ​
   
   

2 servings

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

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