October 10: Midday Fix - Parsnip Guacamole

Cooking Up a Cure
Monday, October 15
Doors open at 5:30 p.m.
Salvage One
1840 W. Hubbard

For more information:



Parsnip Guacamole

4 lbs parsnips
6 oz red onion, fine dice
2 cloves garlic, fine dice
3 jalapeños, fine dice
juice of two limes
1/2 cup chopped cilantro
4 cups water
salt and pepper

Peel parsnips. Dice in small cubes and roast in the oven at 350 for about 15 – 20 minutes. Place parsnips in food processor, add water until blended. The consistency should be a mash with a bit of chunky parsnips still intact. Place parsnip mix in bowl and add the rest of the ingredients. Salt and pepper to taste.