JVS - Jewish, Vegan, Sustainable

Ingredients

• 3 large parsnips, peeled and sliced (approx 850g)
• 3 tsp sliced spring onions (white part only)
• 60ml plus 2 tbsp tahini (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)
• 1 tbsp plus 1 tsp kosher for Passover white wine vinegar
• 2 tsp sea salt
• White pepper to taste