The parsnip is a bit overshadowed by the carrot. It actually deserves a lot more attention. We definitely love their nutty, aromatic taste and their great natural sweetness. Together with sunflower seeds, we today process the parsnip into a creamy spread. Because there are also a multitude of options for vegans, what you can have on your bread.
The main parsnip season is winter and therefore already over, but you can still get local stocked ones. A few days ago we also received a batch of parsnips from Brandenburg with our vegetable box. And that’s why you can enjoy the recipe for a vegan parsnip spread here.
Vegan Parsnip Spread
- 225 g parsnip
- 60 g carrot
- 50 g sunflower seeds
- 1 onion
- 1 tbsp apple cider vinegar
- 1 tsp paprika powder
- 1 piece ginger, approx. hazelnut sized
- 2 tbsp vegetable oil, e.g. rapeseed oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 250 ml water
- Wash the parsnip and carrot well and dice finely. Peel and dice the onion and ginger as well.
- Sauté the parsnip, carrot, onion, ginger and sunflower seeds in a pan with the oil at medium temperature for a few minutes. Add the water and simmer covered until soft. Depending on the size of the vegetable cubes, this takes about 15-25 minutes.
- Finely blend the contents of the pan with the remaining ingredients in a food processor or with the help of a hand blender.
Song of the recipe:
Ibeyi are the twin sisters Lisa-Kaindé and Naomi Díaz. They sing in English, French, Spanish and Yoruba, a language primarily from Nigeria, which is also common in Cuba. And that closes the circle, because the twins’ father was a member of the Buena Vista Social Club.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)