Parsnips are the new potato! At least for me currently. I have been on a huge Parsnip kick lately, they are creamy and delicious. Roasted, mashed and even inside your favorite slaw. Loaded with nutrients parsnips are a great source of Potassium, fiber and vitamin C.
I am not the biggest ranch dressing eater but when I saw a Tahini ranch dressing recipe in my recent issue of Bon Appetit I had to give it a try. Now I am hooked in other words it is delicious. I consider it a multi use dressing, for instance you can serve it with roasted veggies, on sandwiches in place of mayo, any type of salad and a dip for your favorite chip. Loaded with flavor from the miso paste to the spices used it can amp up any dish. The best part of all it lasts longer in your fridge then traditional Ranch because it is dairy free.
Cut the parsnips into big wedges, toss in olive oil, add a bit of smoked paprika and dried oregano to give the fries a meatier taste. Roast them in the oven until crisp, drizzle with the Tahini ranch, top with pomegranate seeds and enjoy!
- 2 lbs parsnips cut into wedges
- 2 tbsp olive oil
- 1 tea smoked paprika
- 1 tea dried oregano
- Kosher salt and pepper
- 1 large pomegranate seeded
- Tahini Ranch courtesy Bon Appetit
- ¼ cup plus 2 tablespoons fresh lemon juice
- ¼ cup plus 2 tablespoons tahini
- ¼ cup extra-virgin olive oil
- 2 tablespoons white miso
- 2 teaspoons pure maple syrup or agave nectar
- 1½ teaspoons onion powder
- ½ teaspoon garlic powder
- Kosher salt, freshly ground pepper
- Heat oven 375. Toss cut parsnips with oil and spices. Roast for 20-25 minutes until crispy!
- Place all ingredients in food processor, blend until smooth. Season with salt and pepper to taste