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February 18, 2010

Parsnip Twists and Dill "Sour Cream" Dip


I've wanted to try this for some time. What a unique treat, and they look really snazzy for company. Most of your guests will have no clue what they are. I dehydrated my parsnip as is , without seasoning, but next time I might try some olive oil, garlic and salt. The zippy parsnip flavor really stood out nicely with this dip.

Note: You can do this in a home oven on lowest temp with door cracked open. Not economically feasible, but it works.

Using a vegetable peeler clean and remove the outer layer of parsnip and then cut into thin lengthwise strips. Place strips on a mesh dehydrator tray and dehydrate at 110 degrees until crispy. (Mine took about 2 -3 hours). Flipping them over will speed the process a bit.

Dill Sour Cream Dip

Ingredients:
1 cup sunflower seeds, soaked for 2 hours
1 clove garlic, crushed
juice of 1/2 lemon
1/2 avocado
fresh dill, chopped
fresh chives, chopped
4 Tbsp of water (as needed)
salt and pepper to taste

Directions:
In a food processor pulse the sunflower seeds, garlic, lemon juice and water.
  1. Scrape sides and add avocado and mix until creamy. Transfer to a bowl and add fresh dill and chives, salt and pepper to taste. 
  2. Garnish with chives. Serve with parsnip twists, flax crackers and/or cucumber slices and veggies.

3 comments :

erica said...

Awesome! I dehydrated parsnip once before....but I like how you did it lengthwise. Indeed very fancy. Sweet! Keep up the great work, girl! Have you started a potluck yet in your area? ;)

Barbara said...

Hey Erica,
I have been thinking of doing a potluck. I know someone that is already doing it nearby...but I may start one anyway. We'll see. For now, I want to do the instructional classes. Thanks for stopping by!.

Iva said...

oh wow that looks amazing!

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