This recipe comes from Rustic Roots Farm
1 large parsnip, trimmed but not peeled, cut into 1 inch chunks
3 large garlic cloves, unpeeled
2 Tbl Olive Oil
3/4 cup non-dairy feta cheese or look in our recipe section on this website
1/4 cup coconut milk
Directions: Preheat oven to 350 degrees. Place the parsnip chunks, garlic cloves on a rimmed baking sheet. Sprinkle with olive oil and toss. Bake for 20 minutes. Flip the parsnips over and bake another 10 minutes. The parsnips should be very soft, golden brown but not charred and the garlic should be soft inside.
Squeeze the garlic from it’s skin and place in a food processor. Add the feta, milk, pepper and parsnips. Serve the dip right away or cover and refrigerate. Reheat in a saucepan over low heat. The warmth enhances the flavor. Recipe originally from The Four Sean Farm Gardner’s Cookbook.