Parsnip Twists and Tomato Olive Nut Spread
½ very ripe tomato
¼ cup pine nuts
¼ cup ground brazil nuts
5 slices sun-dried tomatoes, softened in warm water and then soaked in olive oil overnight
6 raw olives, pits removed
1 green onion, chopped
1-2 fresh basil leaves
sea salt and cracked black pepper to taste
Combine in food processor. This is best thick with bits of tomato, olive, and onion visible. Serve with dehydrated crackers or vegetables of choice.
Dehydrating parsnips is easy:
Trim and peel parsnips.
Using vegetable peeler make long strips.
Arrange in single layer on dehydrator trays.
Dehydrate until crisp.