Roasted Parsnip and Horseradish Dip [Vegan]

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Author Bio Discover more recipes with these ingredients Roasted Parsnip and Horseradish Dip [Vegan] Ingredients You Need for Roasted Parsnip and Horseradish Dip [Vegan] How to Prepare Roasted Parsnip and Horseradish Dip [Vegan]

Author Bio

Ashley Smyczek shows that the best things in life are homemade, especially when it comes…

Roasted Parsnip and Horseradish Dip [Vegan]

Parsnips soften significantly when roasted, making them the perfect candidate for being transformed into dips. Blended together with horseradish, their subtle flavor gets a kick of spiciness. Serve this alongside crackers, chips, or fresh cut veggies on game day!

Ingredients You Need for Roasted Parsnip and Horseradish Dip [Vegan]

1 pound of parsnips
1/2 tablespoons olive oil
1/4 cup olive oil
1 tablespoon prepared horseradish
2 teaspoons tahini
2 teaspoons lemon juice
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

How to Prepare Roasted Parsnip and Horseradish Dip [Vegan]

Preheat oven for 415ºF.
Peel and trim parsnips. Cut into 1-inch pieces so they are all about the same size. Toss with olive oil. Bake for 30 minutes or until nicely browned.
In a bowl, add all ingredients. Puree with your hand blender or use a food processor if needed. Add more olive oil to get the consistency that you like. Also, add more horseradish if you want it a little spicier.
Serve right away if you like it a little warm or refrigerate until cooled and serve.