Breadworks Recipes: April
Spring dug Parsnip and carrot dip adapted from the “the sassafras curio” by Martin Phillip. Preheat oven to 400 degrees Ready in 45 minutes Serves 12 people Ingredients 1 pound freshly dug parsnips 1 pound carrots ½ cup sesame tahini ¼ cup lemon juice ¼ cup olive oil 2 tb honey (optional) 1 tsp freshly ground […]