I was talking my mom and my aunt the other day about root vegetables and our mutual love for parsnips, turnips, radishes and zucchini. As we were talking my aunt began to tell me that when they were growing up, my grandfather grew all of these in his garden and my great grandmother would create savory root vegetable dishes with sweetener, and spices that we know to be sweet in her native dishes. As I listened to them reminisce some key flavors came to mind. Please enjoy this dinner and savor each flavorgasm!
Green Chickpeas served with Caramelized Parsnips and Mushrooms
8 oz Chickpeas
4 tbl Grapeseed Oil
3 cloves Garlic
1/3 bunch parsley
2 Lettuce Leaves
1 lime, juiced
1 tsp black pepper
5 large Parsnips
3 tbl Olive oil
1 tsp cloves
1 tsp cinnamon
1 tsp black pepper
1/4 c Lemon Juice
2 c mushrooms, cleaned and sliced
1/2 c water
2 tsp agave syrup
The night before, soak your chickpeas. The next day rinse them, add to a medium size pot, fill with three cups water, boil for 1 to 1 1/2 hours on medium low, covered. Add more water if needed.
While Chickpeas are cooking, wash and peel parsnips, slice into 1/4 inch thick pieces, add to a large sauce pan, with oil, sauté for about 10 minutes, next add lemon juice, spices and stir. Add water, stir and cover. Let cook on medium low heat covered for 20-25 minutes or until tender. Add mushrooms, cook for 5 minutes. Once liquid has evaporated add agave, stir for 3 -4 more minutes. Turn heat off, cover until chickpeas are ready.
About five minutes before chickpeas are ready, In a food processor or blender, add Grapessed Oil, Garlic, Parsley, Lettuce, Tomatoes and Lime Juice, pulse until resembles paste or dressing.
Once chickpeas have been cooked completely, they will be tender. Remove from heat and drizzle greens sauce onto chickpeas.
Add parsnips and mushrooms to your plate. Add chickpeas to your plate with a few pieces of parsley as a garnish or a slice of lemon.