Thursday, December 20, 2007

Creamy Goo

It's Recipe Thursday again. This one is very easy, surprisingly tasty and only a little odd.

I came across it many years ago in a Rodale Raw Food book. It was the very early days of the Raw Food movement. Because of the massive amounts of mayonnaise in here, I doubt any Raw Food people would consider it authentic. Still. It's tasty. And really, really popular.

Did I mention it's called Mock Crab? Mmm. I don't normally make Mock anything. But I have a close friend with a shellfish allergy, so I thought I'd give it a whirl.

My group of friends, being the friends they are, changed the name to Creamy Goo. Much more fitting.

I don't use many measurements in my recipes, so bear with me.

Grate very finely, about 2 cups of peeled, raw parsnip. It's best to use a couple of smaller ones, for a milder taste. If you must use a really big parsnip, cut out the core.

Mix in mayonnaise until you have the consistency you want (if heart-health is a concern, you can use half yogurt and half mayonnaise).

Add a couple teaspoons of good hot mustard, cayenne pepper to taste, a squeeze or two of lemon juice and salt and pepper to taste.

Mix it thoroughly and serve with crackers.

Doesn't sound like much of a recipe, does it? Doesn't look like much of anything, either (hence the lack of photo). But after the first taste, people just stand there, eating crackerful after crackerful and begging for the recipe.

It's a little embarrassing, really.

Oh, and if by some weird chance you happen to have any left over the next day, it goes really well on turkey or chicken sandwiches.

2 comments:

dr.d. said...

Okay, now I'm hooked. And you are to blame. I have made this three times since you posted the recipe -- because anything with parnsips, poor under-appreciated things that they are, is a friend of mine.

Crackers. Ripple Chips. Baguette.

Anything will do [ even a spoon when no one is looking!]

Barb McMahon said...

Yay! Another addict!

Parsnip farmers everywhere are dancing in the streets!