Steamed parsnip salad

Ingredients

• 4-5 medium parsnips (about 400 g)
• 1 tablespoon light tahini
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground allspice
• ⅛ teaspoon salt
• ½ teaspoon sesame oil (optional)

Missing an ingredient?

• What to use instead of black pepper

Instructions

1. Bring a steamer (or a pot with a steamer basket) half full of water to a boil over high heat.
2. Wash and peel the parsnips and cut them into ribbons with a vegetable peeler.
3. Put the ribbons in the steamer, cover and steam over medium heat for 4-5 minutes, until tender but still a little firm in the center (al dente).
4. Take them off the heat and let them cool for a few minutes. Put them in a bowl and mix well with the tahini, both peppers, the salt and the sesame oil.
5. Serve warm or cold.

Nutrition facts

Approximate, per serving (about 210 g). Calculated with data from USDA FoodData Central.