First off, hello to all my new followers! I love it when a guest post creates more interest in my little blog. And, to celebrate, I’ve got a special giveaway coming up later this week. You’re going to like it, I promise.
But first, I need to post a double-duty recipe -one that fits the requirements of Wellness Weekend and the Sweet or Savory Challenge. What’s that, you say? Well, it’s a healthy recipe that features this month’s sweet or savory secret ingredient – parsnips!
Parsnips have loads of vitamin C. You wouldn’t think it, would you? But, they do. 38% of your daily requirement, in fact. In the fall, in Wisconsin, I’ll take all the vitamin C I can get. They also have a generous helping of fiber (26% RDA) and even a bit of calcium (5%). Man, I need to eat these things more often.
And, with a super simple recipe like this, why wouldn’t I? It’s raw, vegan, and super quick to make. Use it as a dip, spread, or sandwich filling.
A bowl of parsnip yumminess
Parsnip Paté
1 medium parsnip
1/4 cup raw cashews (soaked if you want – I didn’t)
1/2 t. Penzey’s Sandwich Sprinkle (or other seasoned salt)
2 T. nutritional yeast flakes
Cut the parsnip into even-sized chunks. Place in a food processor and pulse until about rice-sized. Add the rest of the ingredients and pulse just until mixture sticks together.
Here’s how I am enjoying it right now:
Collard Wrap with Parsnip Pate, Shredded Carrots and Shredded Jicama
The Mommy Bowl 
that looks amazing
Dawn
snackingoutsidethebox.com
Thanks, Dawn. I hope you’ll try it. 🙂
Wow, what a healthy and gorgeous recipe. I can imagine it tastes as great as it looks!
Thanks, Kathryn. It was yummy.
Loving it! So simple, and now that I’ve enjoyed raw parsnip “rice,” I know I will just adore this, too. Thanks so much for submitting to BOTH Wellness Weekend and SOS Kitchen Challenge! 🙂
You’re welcome, Ricki. I hope you do get to try it and like it!
Parsnips are in the air! I’ve also been eating more of them recently. Really great flavor when roasted, and wicked easy. Did you know that they used to use them to make puddings in the Middle Ages, as parsnips were a readily available source of year-round sweetness?
I did not – that’s fascinating! As I was making this, and tasting along the way, I thought, “I could add raisins and cinnamon to the parsnips + cashews and make a kind of riceless rice pudding….” (I may still do that, since I have more parsnips.)
What an interesting spread.. can’t wait to try it with the last of my parsnips. 🙂
I’m honored! I’ve been following your blog for a long time and I love what you do. 🙂
Wow, this is such a cool use of parsnips–I love them roasted, but now I really want to try this dip. My usual lack of a food processor may be a problem, but I’m willing to give it a go.
It seems easy enough- I want to try out parsnips again. I had them once steamed, but that was a year or two ago.
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Your parsnip pâté rocks!
I loved the spread a lot! So tasty too! 🙂
Hello! Just found your blog through DDD’s WW link. I’d love to make this but have a question. Do you need to cook the parsnip or do you just use it raw in this recipe? Thanks!
Hi Nicole, and welcome! No need to cook the parsnip. Just use it raw. Super simple.
Hope you like it!