Parsnip Skordalia

Ingredients for Parsnip Skordalia

• 3 medium parsnips (about 450g .), trimmed, scrubbed

• 3 tablespoons blanched hazelnuts

• 1 cup dill fronds

• 1/2 cup grapeseed or avocado oil

• 2 serrano chillies, finely chopped

• 1 garlic clove, crushed

• 180ml crumbled feta

• 80ml fresh lemon juice

• 60ml extra-virgin olive oil

Preheat oven to 177°C. Place parsnips in an 8x8" baking dish or medium ovenproof skillet. Cover tightly with foil or a lid and bake until very soft and mashable (like a baked potato), 45–60 minutes. Let cool, then coarsely chop.

Meanwhile, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then coarsely chop.

Blend dill and grapeseed oil in a blender until smooth. Transfer to a small bowl.

Purée chillies, garlic, feta, and lemon juice in a food processor until smooth. Add parsnips and pulse until mixture looks mostly smooth. With motor running, stream in olive oil and process until mixture is extremely smooth and aerated. Transfer dip to a serving bowl; top with hazelnuts and drizzle with dill oil.

Dip (without hazelnuts and dill oil) can be made 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.