Total: 55 minutes
Prep: 10 minutes
Cook: 45 minutes
This is a wonderful oil-free alternative to honey-mustard dressing, using dates instead of honey.
- Preheat your oven to 350 degrees F. Peel the parsnips and cut them into 3-4 inch long strips, then place them in a baking pan. Rough chop the shallots and add them to the parsnips. Pour ½ cup of the vegetable broth over the parsnips. Cover the baking dish with aluminum foil, then place in the oven for 45 minutes.
- In a small pot cook the dates and water over low heat for 20-25 minutes. Mash the dates as much as possible during the cooking process in order to extract as much flavor as possible. Strain the date pulp out and save the liquid.
- In a high speed blender, combine the roasted parsnips, date water, the mustards and blend until smooth. If the dressing is too thick add a bit more water.
(from: Bravo Express volume 2)