Makes 4 generous cups
2 lbs. parsnips, peeled and cut in 1/2 inch pieces
1/2 cup peeled garlic cloves
1 Tbl. plus 2 tsp. roasted tahini
3 Tbl. lemon juice
1 tsp. toasted ground cumin seeds
1/2 cup extra virgin olive oil
2 Tbl. chopped Italian parsley
Salt and pepper
Place the extra virgin olive oil and garlic cloves in a small saucepan, so that the cloves are fully submerged, and heat very slowly over low heat, for about 10 to 15 minutes or until the garlic cloves are very soft. Set aside.
Preheat oven to 400 degrees. Place the parsnips in a large bowl, and toss with one or two tablespoons of the garlic-infused oil, and salt and pepper to taste. Transfer to a deep baking pan, add 1 to 2 cups water, and cover the pan with foil or lid. Steam the parsnips in the oven for about 20 to 30 minutes until soft. Strain, and set parsnips aside to cool, saving the cooking liquid.
When cool, place parsnips, reserved cooking liquid, tahini, garlic (strained from the oil), and cumin in a food processor, and process to a puree. Add lemon juice, and salt and pepper to taste. Check for desired consistency, adding some garlic oil if it is too thick. Remove from food processor, and stir in parsley. Serve with raw or roasted vegetables, toasted bread and crackers.
© 2011 The Cleaver Co.