-
Parsnip Twists and Dill Drip - Raw Vegan
Servings: 4by Rawfully Tempting303 recipes>Ingredients
- Dill Sour Cream Dip
- 1 cup sunflower seeds, soaked for 2 hours
- 1 clove garlic, crushed
- juice of 1/2 lemon
- 1/2 avocado
- fresh dill, chopped
- fresh chives, chopped
- 4 Tbsp of water (as needed)
- salt and pepper to taste
Directions
- Using a vegetable peeler clean and remove the outer layer of parsnip and then cut into thin lengthwise strips. Place strips on a mesh dehydrator tray and dehydrate at 110 degrees until crispy. (Mine took about 2 -3 hours). Flipping them over will speed the process a bit.
- In a food processor pulse the sunflower seeds, garlic, lemon juice and water. Scrape sides and add avocado and mix until creamy. Transfer to a bowl and add fresh dill and chives, salt and pepper to taste. Garnish with chives. Serve with parsnip twists, flax crackers and/or cucumber slices and veggies.
Similar Recipes
Leave a review or comment