For our January Supper Club, I wanted to do a guacamole to go along with my homemade chips and Cleetus Heatus salsa. The dilemma of cooking in Chicago in January is that there is no such thing as a local avocado. I decided to try roasting some parsnips and substituting them for the avocado. The result is a slightly sweet version of a Mexican classic that has turned into a City Provisions staple for the winter.
What you need:
3 oz red onion, fine dice
1 clove garlic, fine dice
1 jalapeño, fine dice (summer time they are spicy, winter not so much. Add heat as you want it hotter, of course)
Juice of one limes
¼ cup chopped cilantro
2 cups water
Salt and pepper
How to make it work:
Peel parsnips. Dice in small cubes and roast in the oven at 350 for about 15 – 20 minutes, until softened and a little bit browned.
Place parsnips in food processor, add water until blended. The consistency should be a mash with a bit of chunky parsnips still in tact.
Place parsnip mix in bowl and add the rest of the ingredients.
Salt and pepper to taste. When you serve it, squeeze a lime on it to brighten it up!