Name: Datey-Mustard Dressing
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 large parsnips; 2 shallots; ½ cup vegetable broth; 8 dates, pitted; 2 cups of water; ½ cup stone ground mustard; ½ cup yellow mustard

By Chef Ramses

This is a wonderful oil-free alternative to honey-mustard dressing, using dates instead of honey.

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Gluten Free Low Sugar Nut Free Soy Free

All of our recipes are oil free and vegan.

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

What You'll Need

2 large parsnips

2 shallots

½ cup vegetable broth

8 dates, pitted

2 cups of water

½ cup stone ground mustard

½ cup yellow mustard

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How to Make It

1 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.

2 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.

3 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.