Vegan Lemony Parnsips Scented with Chili and Cumin and Topped with Warm Vegan Rosemary-Cashew Gremolata

Yield: 4 servings

My love affair with parsnips continues with this kicked up version. The gremolata is such a tasty accompaniment, you might want to double the recipe!

3 parsnips, peeled, ends trimmed, and cut into ½? thick slices
1 yellow onion, peeled, halved and sliced
2 medium-large cloves garlic, thinly sliced
Unsweetened soy milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
juice of one half of a lemon (reserve lemon shell for gremolata)
Coarse sea or kosher salt to taste
White pepper to taste

Garnish: Warm Rosemary-Cashew Gremolata (recipe follows)

Lay parsnip slices into a large cast iron skillet, cover with onion and garlic slices, and pour in enough soy milk to just barely cover the slices. Sprinkle with spices, salt and pepper. Heat over medium-high to simmering and continue simmering until parsnips are tender and milk has cooked down and thickly coated the parsnips; this may take about 20 minutes. Stir very gently every few minutes. Don't worry if a kind of "scum" develops, as the whole mixture gets whipped up in the food processor. Remove from heat. Place entire mixture plus lemon juice into the bowl of a food processor fitted with a metal blade and process until smooth, scraping down bowl with a spatula as necessary. Taste and adjust seasoning with more spices, salt and pepper, if desired. Transfer to a serving bowl and garnish with Warm Vegan Rosemary-Cashew Gremolata. If you are not serving the dish immediately, cool puree to room temperature, cover and chill without garnishes. When ready to serve, reheat in microwave, make garnish and serve.


Warm Vegan Rosemary-Cashew Gremolata
1-2 tablespoons olive oil
optional: 2 cloves garlic, minced
4 tablespoons fresh rosemary leaves
4 tablespoons coarse-chopped lightly salted and roasted cashews
zest of 1/2 of a lemon (use reserved shell)
coarse sea or kosher salt to taste

In a medium or large iron skillet over medium-high, heat the olive oil to shimmering. Add optional garlic and the rosemary, gently squeezing the leaves between your fingers as you do to release the fragrance and oils. Cook, stirring constantly, for just a couple of minutes to soften and heat through. Add cashews and continue cooking, stirring constantly, for another minute or two to warm them and to combine the flavors. Reduce heat if necessary. Stir in lemon zest and season with a little salt if necessary. Serve warm over warm parsnip puree.