smoky parsnip hummus

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In winter
    all the singing is in
         the tops of the trees
             where the wind-bird
with its white eyes
    shoves and pushes
         among the branches.
             Like any of us
he wants to go to sleep,
    but he’s restless—
         he has an idea,
             and slowly it unfolds
from under his beating wings
    as long as he stays awake.
         But his big, round music, after all,
             is too breathy to last.
So, it’s over.
    In the pine-crown
         he makes his nest,
             he’s done all he can.
I don’t know the name of this bird,
    I only imagine his glittering beak
         tucked in a white wing
             while the clouds—
which he has summoned
    from the north—
         which he has taught
             to be mild, and silent—
thicken, and begin to fall
    into the world below
         like stars, or the feathers
               of some unimaginable bird
that loves us,
    that is asleep now, and silent—
         that has turned itself
             into snow.

 

                                                      Mary Oliver’s White-Eyes

 

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If you’ve been reading for a while, you may know I enjoy poetry. Mary O’s White-Eyes fits with where I’m at lately but like all good art, it will be interpreted as needed by each taker. I’ll leave you to your representation. If you’re interested, here is a good playlist to listen to while letting the words come to life in you.

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Smoky Parsnip Hummus, makes about 2 cups
Beyond the extraordinary colors of peak leaf season and the return to wearing sweaters day after day, one of my favorites about this time of year is stocking up on the cool season produce. We live in a pretty spectacular corner of the world where all the local farmers come together to sell their winter-ready produce in bulk at the end of the season, and so now we have a good 50 pounds of all my favorite cool weather vegetables to see us through the next few weeks and months. Are you ready for all the parsnips? They’re sweet, underrated, and much loved by many a new-comer. Try them soon if you haven’t already.

1 lb. parsnips (about 2 large), peeled and diced into 1-inch pieces
2 Tbs. extra virgin olive oil
1 ½ tsp. cumin
¼ tsp. coriander
1 ½ tsp. sea salt + more to taste
2 cloves garlic, finely minced
1/4 cup tahini
1/4 cup lemon juice
1/2 cup water, divided
1/2 tps. smoked paprika
freshly chopped parsley leaves to finish (optional)

  1. Bring the parsnips along with cumin, coriander, salt and 6 Tbs. water to a simmer over medium-low heat in a small sauce pan. Give it all a good stir to coat the parsnips with the spices.
  2. Cover and reduce heat to low and cook for about 10-15 minutes or until the parsnips are soft and can be easily pierced with a knife.
  3. Puree the cooked parsnips along with the garlic, tahini, olive oil, lemon juice, remaining water, and smoked paprika in a food processor until smooth. Add additional salt or lemon juice to taste, or extra water if it needs a little loosening up.
  4. Spoon into a bowl and sprinkle a little more smoked paprika and minced parsley leaves atop. Serve warm or at room temperature with crackers, chips, chopped vegetables, or flatbreads.
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4 responses to “smoky parsnip hummus

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