It’s snowed this week and today quite a lot. What a more fitting day to share the recipe for my raw parsnip porridge, which I have been holding from for quite some time. We still have parsnips here but if you cannot find any, save the recipe for this autumn. It’s a unexpected porridge, I’ll grant you that but a good surprise!
Let me know if you like it!
In a food processor fitted with an S blade, process the parsnip very finely. Transfer into a bowl and add in the coconut milk, tahini and lemon juice. Mix until well combined. Season with salt and pepper. Let sit for 1/2 hour in the fridge. You can eat it straight once you’ve finished prepping it but I think it tastes better when you allow it to rest for a while.
Garnish with your favourite toppinds (I used avocado, kale and chili)