1 1/2 cup chestnut meats

1 1/2 cup parsnips, peeled, cut 1"

1 clove garlic

1/4 cup fresh lemon juice

4 tbsp. butter

1/4 cup olive oil

2 tsp. cumin

2 tbsp. tahini

Salt and pepper

2 tbsp. fresh parsley, chopped

Place the chestnuts and parsnips in a medium saucepan and cover with water. Bring to a boil and simmer until they are very tender, about 20 minutes. Drain in a colander, reserving 1 tablesppon of the cooking liquid.

Transfer the chestnuts to the bowl of a food processor. Puree along with the reserved cooking liquid, garlic, lemon, butter, olive oail, and cumin until smooth and creamy, about 3 minutes.

Season with salt and pepper. Transfer to a bowl and cool it to room temperature.

Just before serving, drizzle the tahini over the top and garnish with chopped parsley.

Campus Dining Services
University of Missouri
900 Virginia Ave.
(573) 882-3663
http://dining.missouri.edu