Creamy Parsnip Hummus with Parsley - 5 pts Mediterranean

[Guest guest]

* Exported from MasterCook *

 

Creamy Parsnip Hummus with Parsley - 5

pts

 

Recipe By :Spice: Flavors of the Eastern

Meditteranean by Ana Sortun

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

1 pound parsnips -- (about 6 medium or

4 large) peeled and cut into 1-inch chunks

1 tablespoon chopped garlic -- about 3

large cloves

1/4 cup freshly squeezed lemon juice

4 tablespoons butter -- cut into small

pieces

1/4 cup extra virgin olive oil

2 teaspoons ground cumin

salt and pepper -- to taste

1/4 cup tahini sauce -- (1/2 of recipe

below)

2 tablespoons chopped fresh parsley

 

In a medium saucepan, cover the parsnips with water

and bring them to a boil over high heat. Reduce the

heat to medium and simmer the parsnips for about 20

minutes, until they are very tender when squeezed with

a pair of tongs or pierced with a fork. Drain the

parsnips in a colander, reserving 1 tablespoon of the

cooking liquid or water.

 

Transfer the parsnips to the work bowl of a food

processor fitted with a metal blade. Puree the

parsnips with the reserved cooking liquid, garlic,

lemon juice, butter, olive oil, and cumin until smooth

and creamy, for about 3 minutes, stopping to scrape

the sides of the bowl a couple of times.

 

Season the puree with salt and pepper. Spoon the

pureee into a serving bowl and cool it to room

temperature, for about an hour.

 

Use the back of a large serving spoon to create a well

in the center of the puree, big enough to hold about

1/2 cup. Spoon the tahini sauce into the center of the

well. Garnish with parsley and serve.

 

Makes 4 cups to serve 8 as a starter or 4 as a side

dish.

 

 

 

Tahini Sauce

1/4 Cup Tahini (sesame seeds paste)

1/4 Cup Extra Virgin Olive Oil

3/4 Teaspoon Ground Cumin

3/4 Teaspoon Chopped Garlic, about 1 clove

1 Teaspoon Freshly Squeezed Lemon Juice

Salt and Pepper, to taste

 

Place all the ingredients in a blender and blend until

smooth. Season with salt and pepper. The tahini sauce

will last for 3 to 5 days in the refrigerator.

 

Makes 1/2 cup (5 tablespoons)

 

Description:

" 5 pts "

S(Formatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

Yield:

" 4 cups "

- - - - - - - - -

- - - - - - - - - -

 

Per Serving (excluding unknown items): 197 Calories;

17g Fat (73.4% calories from fat); 2g Protein; 12g

Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 74mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0

Vegetable; 0 Fruit; 3 1/2 Fat.

 

NOTES : Hummus versions abound, but most - except for

some Turkish versions - are made with chickpeas and

tahini. Hummus means 'chickpea' in Arabic, and it is

taken very seriously in the Middle East, where people

debate questions such as whether the chickpeas should

be peeled before pureeing or whether chilling the

tahini ruins the texture.

 

I puree the parsnips place of the chickpeas, but I

flavor the dish with the traditional garlic, lemon,

cumin, and tahini. The parsnip's texture is perfect

for hummus; it is smooth and creamy, just like

chickpeas, but has twice as much flavor.The sweetness

of the parsnips paired with the bitter, nutty tahini

and earthy cumin is just divine.

 

If I'm serving this dish to a group as a mezze, I

mound

the creamy parsnips onto a platter and make a well in

the center, which I fill with tahini sauce, and then

serve it with crackers or pita bread. I happen to like

the dramatic visual contrast of the white parsnip

puree holding the dark tahini sauce, but if this

presentation seems too fussy to you, you can combine

the tahini with the parsnips before serving. If you

serve parsnip hummus as an hors d'oeuvre, try pairing

it with a Falanghina from Italy; the flavors in the

wine have just enough bitterness to set off the tahini

and sweet parsnip.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 5243 0

 

 

 

 

 

______________________________\

____

oneSearch: Finally, mobile search

that gives answers, not web links.

http://mobile./mobileweb/onesearch?refer=1ONXIC