- 1 pound parsnips (about 6 medium or 4 larger) peeled and cut into 1-inch chunks
- 1 tablespoon chopped garlic (about 3 large cloves)
- ¼ cup freshly squeezed lemon juice
- 4 tablespoons butter, cut into small pieces
- ¼ cup extra virgin olive oil
- 2 teaspoons ground cumin
- Salt and pepper to taste
- ½ recipe tahini sauce
- 2 tablespoons chopped fresh parsley
- In a medium saucepan, cover the parsnips with water and bring them to a boil over high heat. Reduce the heat to medium and simmer the parsnips for about 20 minutes, until they are very tender when squeezed with a pair of tongs or pierced with a fork. Drain the parsnips in a colander, reserving 1 tablespoon of the cooking liquid or water.
- Transfer the parsnips to the work bowl of a food processor fitted with a metal blade. Purée the parsnips with the reserved cooking liquid, garlic, lemon juice, butter, oliveoil, and cumin until smooth and creamy, for about 3 minutes, stopping to scrape the sides of the bowl a couple of times.
- Season the purée with salt and pepper. Spoon the purée into a serving bowl and cool it to room temperature, for about an hour.
- Use the back of a large serving spoon to create a well in the center of the purée, big enough to hold about ½ cup. Spoon the tahini sauce into the center of the well. Garnish with parsley and serve.