Kosher salt and freshly ground pepper
2 lbs parsnips, trimmed, peeled and cut into equal-size chunks
1/2 cup tahini
1/2 cup extra-virgin olive oil
1 large clove garlic
1 small lemon, juiced
Paprika, for decorative sprinkle
Bring a large pot of water to a boil. Season generously with salt and add the parsnips. Boil until the parsnips are as soft as butter, 10 to 15 minutes. If certain pieces are still hard while others are tender, pull out the tender ones, and allow the tougher ones to cook another 5 minutes.
Drain the parsnips, saving about 1 cup of the hot water. Toss the parsnips into a food processor along with the tahini, olive oil, garlic, lemon juice and 1/4 cup of hot water. Puree until smooth. Taste for seasoning, and depending on how salty your tahini is, adjust the salt and pepper accordingly.
Serve warm or at room temperature, sprinkled with paprika and drizzled with olive oil.
Recipe adapted from Food Network
Photo credit: CSA member, Lea Krutel