• Parsnip Walnut Spread


Parsnip Walnut Spread

By Beth Dooley

Serves 4. This makes a terrific appetizer served on bruschetta or with crackers.


  • 1 pound parsnips, peeled and sliced (about 2 cups)
  • 1 Tablespoon brown sugar
  • 1 Tablespoon lemon juice
  • ¼ cup chopped parsley
  • ¼ cup walnuts, toasted
  • Salt and freshly ground black pepper


Put the parsnips in a medium pot, cover them with water by 1 inch. Set the pot over high heat and bring to a boil Reduce the heat and simmer until the parsnips are very tender, about 10 minutes.

Transfer the parsnips to a blender or a food processor fitted with a steel blade. Add the sugar, lemon juice, parsley, and walnuts. Puree, drizzling in just enough water to make a stiff puree. Season with salt and pepper to taste.

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