Cook: 20 minutes

Serves: 6

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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Ingredients

Name: Vegan parsnip tahini spread
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 3 large parsnips, peeled and sliced (approx 850g) 3 tsp sliced spring onions (white part only) 60ml plus 2 tbsp tahini 1 tbsp plus 1 tsp kosher for Passover white wine vinegar 2 tsp sea salt White pepper to taste

3 large parsnips, peeled and sliced (approx 850g)

3 tsp sliced spring onions (white part only)

60ml plus 2 tbsp tahini

1 tbsp plus 1 tsp kosher for Passover white wine vinegar

2 tsp sea salt

White pepper to taste