Parsnip skordalia recipe: a creamy twist on a classic dip

Ingredients for Parsnip skordalia

• 450 g parsnips, trimmed, scrubbed

• 45 g blanched hazelnuts

• 120 g dill fronds

• 120 ml grapeseed oil or avocado oil

• 2 serrano chillies, finely chopped

• 1 garlic clove, crushed

• 100 g crumbled feta

• 80 ml fresh lemon juice

• 60 ml extra-virgin olive oil

How to make Parsnip skordalia

1. Preheat the oven to 180°C (fan) or 190°C (conventional).  

2. Place the parsnips in a medium ovenproof dish or frying pan.  Cover tightly with foil or a lid and bake for 45–60 minutes, until very soft and mashable, like a baked potato.  Let cool, then coarsely chop.  

3. Meanwhile, toast the hazelnuts on a baking tray, tossing once, until golden brown, about 7–10 minutes.  Let cool, then coarsely chop.  

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

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

6. The dip (without hazelnuts and dill oil) can be made up to 3 days in advance.  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.