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.
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
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.
Drain over a large bowl, to reserve the cooking water.
Place the cooked parsnips in a blender with the remaining ingredients, and puree until smooth.
If using the cashew nuts, first blitz them in the soaking liquid until smooth, before adding the remaining ingredients and the almond butter.
If it’s very thick, add enough cooking water to achieve the desired consistency.
Transfer the spread to a serving bowl, and garnish with the options of your choice.
Serve alongside a serving plate of matzah.