In Italy we call it Pinzimonio: you peel and slice some raw vegetables nicely, like carrots, celery, cucumber, peppers, tomatoes, and you dip them in olive oil before you bite them, or you can use your imagination and create all sort of dipping sauces; try this parsnip sauce for a sweet, spicy and tasty bite!
- Start peeling and chopping the parsnips, put them in a baking tray and pour 1 tbsp of olive oil, add a pinch of salt, pepper and 1 tsp of cumin; mix well and roast in a pre-heated oven at 180 degrees until nice and soft.
- Wash the lentils under cold water, rince them and put them in a small pan together with a pinch of salt and the bay leaf. Cover with cold water and bring to boil, let it simmer until lentils are nice and soft, if necessary add some more water while cooking in order not to dry them completely, they need to remain quite moist.
- Using a food processor mix the roasted parsnip, lentils, garlic clove, Tahini paste, 1 tbsp of olive oil, 1 tsp of cumin, 1 tbsp of coconut milk and a pinch of salt and pepper. Mix until nice and smooth, if too thick add a bit of coconut milk and season to taste. Serve immediately with a sprinkle of cumin on top and a drizzle of olive oil or keep in the refrigerator for later.