Roast parsnip spread or dip

Roast parsnip spread or dip

By
From
A Year of Practiculture
Makes
250-500 ml
Photographer
Rohan Anderson & Kate Berry

I plant a lot of root vegetables by direct seeding. I don’t always get a mega-rad strike rate, but when I do, there’s often an impending root-veg extravaganza.

For some reason, I’ve had great success with parsnips this year. I have no idea how I did it. There aren’t any tricks, it just worked really well. Now I have more parsnips than I originally expected, and I’ve come up with a better way to use this stunning root veg than playing parsnip swords with the kids in the backyard. To be honest, I’d only really been cutting the parsnips into chips, roasting them, and dipping the heck out of them in some sort of dirty home-made mayo or aioli. But like an episode of Friends, it gets boring pretty quickly.

It’s the roasting that brings out the best in a parsnip, so I stuck with that technique and made a dip. The thing is, though, it can end up a bit like peanut butter, in that if you put a big spoonful in your gob, your greedy tongue will stick to the roof of your mouth and you can’t talk for a while – which I’ve found really useful when Kate gets a bit chatty. ‘Here, hon, try a spoonful of this delicious dip.’ Gets her every time.

Ingredients

Quantity Ingredient
10-12 young parsnips
olive oil, for drizzling
50-100g chevre
45g pecorino, grated
3 teaspoons lemon juice
1/4 teaspoon chilli powder
handful parsley, chopped
salt, to taste
pepper, to taste

Method

  1. Preheat the oven to 200°C.
  2. Cut the parsnips into chunks to help them cook a little faster. Lay them in a roasting tin and drizzle over some olive juice. Bake for 20 minutes, then flip each chunk over. Bake for a further 15–20 minutes, until mega-soft. If I can pierce them with a fork I reckon they’re done.
  3. Blitz the roasted parsnip in a food processor, then add the two cheeses, lemon juice, chilli powder and parsley.
  4. Season to taste. Offer to chatty member of the house.

Tip:

  • With parsnips, pick ’em small, like carrot-sized – I reckon they’re sweeter and less woody that way. Oh, and be careful with the amount of lemon you put in. I’ve made it with too much lemon and it’s like a punch in the face for your tastebuds. Start with a quarter of a lemon (about 3 teaspoons of juice) and go from there.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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