Sweet Apple and Parsnip Dip
Healthy and Delicious
Posted May 20th, 2010 by noelle |
This Sweet Apple and Parsnip Dip is fabulous on celery and carrot sticks, cucumber rounds, snap peas as well as radish wedges. This creamy purée is also delicious on crackers and as a dip with these rice chips. Be adventurous and add a little extra lemon juice to the purée to make a terrific salad dressing for a slightly heavier leaf such as kale or a dark, curly spinach. This recipe was inspired by the delightful Food52 community.
Sweet Apple and Parsnip Dip
Serving Size: Makes 3/4 cup
3 medium parsnips
1/2 apple, peel removed
2 tablespoons white onion
5 tablespoons, good olive oil
1 tablespoon, apple cider vinegar
1 tablespoon lemon juice (fresh if possible)
1/8 teaspoon sea salt, plus sea salt and pepper (to taste)
6 tablespoons of water, to thin
Pre-heat oven to 375F degrees. Line a baking sheet with parchment paper or aluminum foil (to save on clean up).
Cut the parsnips in half, and then quarters. Place on the baking sheet. Cut the white onion and apple and also place on the same baking sheet.
Drizzle the baking sheet with 1 tablespoon olive oil; season with salt and pepper. Bake 15 minutes; using spatula, flip fruit and veggies. Bake 15 minutes more, or until softened and just golden brown. Immediately transfer parsnips, apples and onions to food processor.
Add remaining olive oil (4 tablespoons), lemon juice, salt, and apple cider vinegar to the food processor along with the parsnips, apples and onions. Process for 1 minute, or until mostly smooth, adding up to 6 tablespoons of water until you reach your desired consistency. You may have to scrape down the sides of the food processor to keep everything blending smoothly.
When you are satisfied with the texture, transfer the mixture to a small serving bowl. Enjoy!
- This dip also makes a fabulous salad dressing. For the more adventurous of you, I also enjoyed this purée in a wonderful kale salad this week. Kale, while intimidating at first to many, can actually make a lovely addition to a salad if it is prepared right. The key is to remove the tough stems on the kale, slice the leaves thinly and then delicately massage the leaves with a beautiful dressing to tenderize them. I would suggest adding a bit more lemon juice to thin out the puree just a bit if you are going to use it as a salad dressing. If you are not into kale, us a dark, curly spinach instead.
- Use this dip in a collard green wrap for a healthy afternoon snack. You might also consider this purée tucked into a collard green wrap as a little afternoon snack. The collard green wrap is so under appreciated! Just remember to remove the tough stem from the collard green and just use the tender part of the leaves.
- Parsnip “fries” Leftover parsnips, would also be great in these almond butter parsnip “fries.”