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Bryanna's Quick Vegetable Lemon Curd




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from Angel Foods



List of Ingredients




250g (1/2 lb) parsnips, peeled and diced
3/4 cup light granulated organic sugar
1 1/2 tablespoons vegan margarine
6 T freshly-squeezed lemon juice, divided
finely grated zest of one large lemon
1 pinch turmeric (for color)
1/2 T more lemon juice




Recipe



Steam the parsnips until very tender.

Place in a food processor with the remaining ingredients, except for the last 1/2 T lemon juice. Process until very smooth.

Transfer the processed mixture into a small heavy saucepan and cook over medium-high heat, whisking all the time, until thick and glossy (several minutes).

Add the remaining 1/2 tablespoon lemon juice and whisk vigorously for a minute or two.

Author’s Notes: One of my husband's favorite things is lemon curd, but because it's usually made with egg yolk I haven't made any for him in ages. I saw this recipe and am very encouraged to try it for him. I detest parsnips though so he will be on his own doing the tasting. :-) BL

Not yet TNT (Tried and True)