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parsnip-techini-spread

Vegan parsnip tahini spread – for Pesach

This recipe is from the Jewish Chronicle.

Enjoy this rich and creamy vegetable spread during Passover this year – there’s an Ashkenazi version for those avoiding kitniyot.

parsnip-techini-spread

Ingredients

3 large parsnips, peeled and sliced (approx 850g)

3 tsp sliced spring onions (white part only)

60ml plus 2 tbsp tahini (for people who do not eat kitniyot, you can replace the tahini with 25g of raw cashew nuts soaked in water for 4 – 5 hours and a tablespoon of almond butter)

1 tbsp plus 1 tsp kosher for Passover white wine vinegar

2 tsp sea salt

White pepper to taste

Instructions

1

Place the prepared parsnips in a medium saucepan and cover with a couple of cm’s of water. Boil for 20 minutes, or until fork-tender.

2

Drain over a large bowl, to reserve the cooking water.

3

Place the cooked parsnips in a blender with the remaining ingredients, and puree until smooth.

4

If using the cashew nuts, first blitz them in the soaking liquid until smooth, before adding the remaining ingredients and the almond butter.

5

If it’s very thick, add enough cooking water to achieve the desired consistency.

6

Transfer the spread to a serving bowl, and garnish with the options of your choice.

7

Serve alongside a serving plate of matzah.

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Jewish Vegetarian Society
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