Wednesday, 13 December 2017

Curried Parsnip Dip

curried parsnip dip

Every year, I host a "ho ho ho down" Christmas get together with my friends. It's the perfect opportunity to exchange cards and gifts but most importantly catch up over drinks and to the essential background of Mariah, Wham, Band Aid, The Pogues, Boney M, Slade and Wizzard to name just a few! Inevitably (the South American in me just lives to feed people!), this is accompanied by some festive nibbles with mince pies featuring annually and the savoury option in rotation. This year, I'll be serving this Curried Parsnip Dip which perfectly balances the sweet root vegetable with a spice flavour, without being overwhelming. It's an unusual, festive alternative to hummus which I really hope you'll try.

Three great health benefits: rich source of calcium, beneficial for heart health, boosts immunity.

Makes 1 bowl

Ingredients:
375g parsnips, peeled and chopped
2 tsp curry powder
1 tbsp coconut oil, melted
1 tbsp tahini
3 tbsp olive oil
3/4 cups water
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the parsnips in a roasting tin. Sprinkle with the curry powder and drizzle with the coconut oil, ensuring each piece is evenly coated. Roast for 25-30 minutes until softened. Set aside to cool.
3) Place the parsnips and remaining ingredients in a food processor and whizz until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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