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 toasted cumin seeds
- ½ tsp smoked paprika or aleppo chili
- Salt and pepper to taste
Preparation
- Roast the roots.
Peel and wash carrots and parsnips. Chop into rough chunks about 2 inch lengths.
Toss with half the olive oil, salt and pepper. Place on two roasting trays, spread in a single layer and place in the oven to roast for 30-40 minutes, turning halfway through.
- Prepare to puree
Stir lemon juice, additional olive oil, optional honey, cumin and paprika together in a small bowl.
When parsnips and carrots are tender and a little golden at the edges, remove from the oven and allow to cool enough to handle.
Place half the roasted vegetables in a blender or food processor, add half of the sesame tahini, and half the lemon juice mixture.
Process for 3-4 minutes or until completely smooth. Add small amounts of additional liquid if needed.
Repeat with the remaining ingredients.
Tips
This dip is extremely versatile, colorful and tasty. To serve, sprinkle the top with fresh herbs like thyme, oregano or finely chopped parsley. Alternatively, a drizzle of seasoned olive oil, with toasted sesame, fennel and or nigella seeds is also fantastic.
Veggies, crackers or toast all make for wonderful vehicles here, you can’t go wrong.