Parsnips soften significantly when roasted, making them the perfect candidate for being transformed into dips. Blended together with horseradish, their subtle flavor gets a kick of spiciness. Serve this alongside crackers, chips, or fresh cut veggies on game day!
Roasted Parsnip and Horseradish Dip [Vegan]
Ingredients
- 1 pound of parsnips
- 1/2 tablespoons olive oil
- 1/4 cup olive oil
- 1 tablespoon prepared horseradish
- 2 teaspoons tahini
- 2 teaspoons lemon juice
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preparation
- Preheat oven for 415ºF.
- Peel and trim parsnips. Cut into 1-inch pieces so they are all about the same size. Toss with olive oil. Bake for 30 minutes or until nicely browned.
- In a bowl, add all ingredients. Puree with your hand blender or use a food processor if needed. Add more olive oil to get the consistency that you like. Also, add more horseradish if you want it a little spicier.
- Serve right away if you like it a little warm or refrigerate until cooled and serve.
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Parsnip
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About The Author
Ashley Smyczek
See My Recipes Practical sweets and snacks that show the best things in life are homemade.
I have a constant desire to feed people good food and find the simpler, smarter ways of doing things. Being practiganic is about eating and living natural and organic while still being practical. Through this way of life, I have discovered the best things in life are homemade. Visit www.PractiGanic.com for vegetarian, vegan, raw and gluten free recipes, natural remedies, bath and body serums as well as fun and easy tips and tricks to keep your home PractiGanic while keeping your family happy!
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