Curried Parsnip & Goat Cheese Dip
Makes about 2 cups.
An easy-to-make dip for crackers or crudités, inspired by a recipe from Elliot Coleman, a beloved advocate and educator for eating local, organic food. 3 tablespoons olive oil, plus a little more for drizzling
2 tablespoons white wine vinegar
3 teaspoons Vadouvan
1 pound parsnips, peeled & cut in 3⁄4” chunks
3 garlic cloves, unpeeled
4 ounces chèvre goat cheese, softened
1⁄4 cup buttermilk
Lemon juice, from half a lemon
Kosher salt & black pepper, to taste
Chile flakes & nigella seeds, for garnish
Preheat the oven to 375o F. Line a rimmed baking sheet with foil. Set aside.
Put the vinegar, Vadouvan, two tablespoons of oil, and a pinch of salt into a large mixing bowl; whisk to combine. Add the parsnips and garlic cloves to the bowl and toss them with the oil mixture until evenly coated; transfer them to the prepared baking sheet. Put the baking sheet into the oven and roast until the parsnips are soft and have golden brown edges, about 20–30 minutes. Allow the parsnips to cool until just warm.
Put the parsnips into the bowl of a food processor (fitted with the metal chopping blade). Add the roasted garlic cloves by squeezing them out of their skins, discard the skins. Add cheese, buttermilk, lemon juice, a big pinch of salt, black pepper, and the remaining tablespoon of oil. Process until smooth. Taste and add more lemon juice, salt, or pepper, if needed. To serve, drizzle with a little oil and sprinkle with chile flakes and nigella seeds.