I still have a lot of dehydrated parsnip, so this one looked good. I added a little grated onion and garlic.
based on a recipe found on chidiet.net blog
1 lg parsnip
1/2 C water or celery juice
1 lg stalk celery, peeled
2 t flaxseed oil
1 squeeze lemon juice
1/2 t sea salt (to taste)
dried parsley (optional, for garnish)
- Process parsnip in food processor to a fine grated texture.
- Peel celery.
- Cut up avocado.
- In a VitaMix, process parsnip, water (or celery juice), oil, and lemon juice until smooth.
- Add remaining ingredients, and continue processing until smooth.
- If desired, garnish with a sprinkle of parsley
Parsnips were new to me last year. I had no clue what to do with them. I saw one recipe using them for “sushi rice”, but that was about it. Finally, since they are root vegetables, I decided to do what I do with beets and turnips….
I grated and mixed them with olive oil once, and then I grated them and mixed them with apple cider vinegar and a little garlic. The olive oil version is more like rice, but I like the vinegar version best.
I can do this recipe with fresh parsnips or soaked dehydrated parsnips.