Parsnip Root & Walnut Spread

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Parsnip Root & Walnut Spread

Author: Erin Vanderkooy

Ingredients

• 1 lb. parsley root or parsnip, chopped into chunks
• 3 cups water
• 1 sprig rosemary
• 1/4 tsp. salt
• 1 cup walnuts, coarsely chopped
• 1 garlic clove
• 1 tsp. rosemary, finely chopped plus more for serving
• 3 tbsp. extra virgin olive oil
• 1 tsp. lemon zest
• Salt & freshly ground pepper

Instructions

1. Place the parsley root in a pot with the water with the rosemary sprig, and salt then bring to a boil stirring occasionally until fork tender, about 20 minutes.
2. Drain reserving up to 1/2 cup of the liquid.
3. Combine the cooked parsnip, walnuts, garlic, chopped rosemary, oil, and lemon zest in a food processor. Pulse until smooth, adding the saved water until you reach the desired consistency.
4. To serve, transfer the spread to a shallow bowl, top with rosemary, and drizzle with more olive oil.

Notes:

Serve in a collard wrap or as a tasty dip!

https://erinvanderkooy.com/recipes/parsnip-root-amp-walnut-spread

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