I am loving cooking with parsnip these days. Something I have been making a lot lately is a colourful houmous spread made of carrot and parsnip, aromatic spices and sesame paste, tahini.
The combination of spices has felt so familiar to my palate. I have been trying hard to put my finger on the culinary recollection it uncoils…
I concluded that it has a velvety sweetness similar to that of an Indian vegetable korma. Mystery solved?
- 2 carrots, peeled and cut in chunks
- 2 parsnips, peeled and cut in chunks
- 1 small tsp cumin powder
- 0.5 small tsp cardamome powder
- 0.5 small tsp coriander powder
- a small pinch of chili flakes
- a small pinch of turmeric
- a small pinch of salt
- 1 tbs olive oil
- 1 tbs tahini (sesame paste)
- juice of 1 lemon or lime
- peel and cut the vegetables into chunks
- peel the garlic cloves and cut in halves
- add the spices and the water and mix
- bake in the oven at 175 C (350 F) until tender
- let the vegetables cool
- process the vegetables with any cooking liquid left in a blender with the juice of 1 lime/lemon, a tablespoon each of olive oil and tahini
- decorate with fresh coriander, parsley and/or roasted coconut flakes
- Refrigerate any left over houmous and eat within 2-3 days. Sprinkle some extra lemon juice and olive oil on it.