A nice spread for the winter. This spread pairs well on a sandwich with some chicory leaves, which are often in season together with the parsnips, and nutritional yeast flakes. You see this combination in the picture. You can serve it also as a dip or on some crackers.
For 4 sandwiches:
– 2 small parsnips
– 100g brown beans from a jar
– 1 tablespoon sunflower seed butter
– 1 teaspoon lemon juice
– 1 teaspoon marjoran
– salt and pepper
Peel the parsnip and cut it into cubes. Cook for 10 minutes. Add the brown beans for the last 4 minutes. Keep some of the cooking liquid after draining.
Mash the parsnips, brown beans, sunflower seed butter and lemon juice together. It does not have to become completely crushed. You can leave some bite. If you need the spread more juicy, add some cooking liquid. Then whisk the marjoran and some salt and pepper through the spread.
This spread was made on the 3rd of March with the produce then available and added on this website on the 10th of March from my Instagram page.
