For people who do not eat kitniyot, you can replace the tahini with 25g of raw cashew nuts soaked in water for 4 - 5 hours and a tablespoon of almond butter. It tastes delicious on matzah or as a topping on salad or sweet potato. It looks beautiful garnished with sliced radishes, parsley, and grated beet.

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• Place the prepared parsnips in a medium saucepan and cover with a couple of cm’s of water. Boil for 20 minutes, or until fork-tender.
• Drain over a large bowl, to reserve the cooking water.
• Place the cooked parsnips in a blender with the remaining ingredients, and puree until smooth.
• If using the cashew nuts, first blitz them in the soaking liquid until smooth, before adding the remaining ingredients and the almond butter.
• If it’s very thick, add enough cooking water to achieve the desired consistency.
• Transfer the spread to a serving bowl, and garnish with the options of your choice.
• Serve alongside a serving plate of matzah.

You will need to soak the cashews for 4 -5 hours if using them