Monday, April 5, 2010

Honey Roasted Parsnip Dip




Sorry for the delay in posting, all of the beautiful weather this past weekend has had me outside and not at my computer! :)



Here is a recipe for "Honey Roasted Parsnip Dip". I have accumulated LOTS of parsnips over the past few weeks; it's a vegetable that I feel that I should like, but just don't like all that much. So, I have to find creative ways to use the giant bag I have. This recipe calls for just over 1.5 lb's of the veggie, perfect!

Honey Roasted Parsnip Dip:
-26 1/2 ounces large parsnips, peeled and roughly chopped
-2 tablespoons honey
-4 1/2 ounces cream cheese, softened
-3/4 cup sour cream
-1/2 lemon, juice of
-1/2 cup milk
-2 tablespoons finely chopped chives
-salt and pepper, to taste

1. Place parsnips in a baking dish and spray with oil.

2. Bake at 400 degrees for 20 minutes; drizzle with honey and continue to cook for another 20 minutes or until tender.

3. Combine the parsnips in a food processor or blender with cream cheese, sour cream and juice; blend until smooth, adding sufficient milk to achieve the correct consistency.

4. Stir through the chives, season to taste.

5. Serve with crackers.

NOTE: you may have to adjust how much milk and sour cream you put in to get it completely blended.


My favorite part of this dip? the sweetness of the honey with the fresh chives! SO GOOD! I have to save this for small group tomorrow, so I have to be careful not to eat it all right now! :)

3 comments:

  1. My favorite part of this post is "I have to save this for small group tomorrow" - because I can't wait to try it!!! :)

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  2. What a great idea for parnips!!! I don't like them much either and I just used up the rest of mine by mixing them in with mashed potatoes...but I could still taste them so it wasn't ideal...

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