Vegan parsnip tahini spread - The Jewish Chronicle
Enjoy this rich and creamy vegetable spread during Passover this year - there's an Ashkenazi version for those avoiding kitniyot
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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
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