Parsnip Dip or Dessert: You Pick!
Parsnips are available from fall through spring yet they can be so easily overlooked. I know I have overlooked them more than once. I pretended I didn’t see them and went on my way to grab other more “popular” roots.
The truth is I never really knew what to do with them or how to deal with their sweetness.
I recently bought a pound of parsnips for a tagine but chickened out at the last minute and used potatoes instead. So there I was with a pound of parsnips and no plans for them at all other than a determination not to let them go to waste. I had to get creative, and this is what my creativity led me to.
This parsnip concoction could be eaten as a dip for apples, celery or crackers as well as for dessert. It is delightfully sweet and floral and works well for both, though I have to say I like it better as a dessert because I’m partial to eating treats by the spoonful.
PARSNIP DIP OR DESSERT RECIPE
Yield: 4 TO 6 SERVINGS
Prep Time: 5 MIN
Cook Time: 20 MIN
Feel free to use almond milk, cow milk or half and half instead of coconut milk. If you don't have any orange blossom water, substitute vanilla extract.
1 pound parsnips, peeled and chopped
½ cup coconut milk
¼ cup honey
½ teaspoon orange blossom water
½ teaspoon vanilla extract
Cook the parsnips in boiling water until very tender, 20 to 25 minutes. Drain off the water.
Place the cooked parsnips along with the rest of the ingredients in the bowl of a food processor and puree them until silky.
Transfer the parsnip puree into a bowl or dessert cups and refrigerate until chilled, at least 2 hours.
Top with chopped nuts or a drizzle of chocolate sauce, if you wish.