Sumac Scented Parsnip Patties-014

The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. While it’s less common, the berries may also be sold whole. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish.

And why should you use it in the kitchen?

Because it’s wonderfully delicious!

And, it goes great with a hearty mash of parsnip and a heap of blistered tomato tang.

And, it makes you sound pretty savvy when it rolls off your tongue among culinary cohorts.

Sumac Scented Parsnip Patties with Blistered Cherry Tomatoes

1 cup cauliflower florets
1 cup parsnip, peeled and roughly chopped
1 Tbs. extra virgin olive oil
2 tsp. sumac powder
1/4 tsp. cumin seeds
1/4 tsp. coriander
1/4 tsp. paprika
plenty of sea salt
1 Tbs. Great Lakes gelatin

1 cup heirloom cherry tomatoes
1 small shallot, minced
1 Tbs. sherry vinegar
1 Tbs. extra virgin olive oil
sea salt and pepper
fresh parsley

Cover cauliflower and parsnip with water in a medium pot. Bring to a boil and allow to cook until veggies are soft. Drain. Transfer to a food processor and add oil, spices, and salt. Process until mostly smooth. Transfer, again, to a small bowl and stir in gelatin powder.
Divide the mixture between two large plastic wrap lined ramekins.
Allow to sit and “chill” for at least 2 hours.
The gelatin will “gel” and harden to form perfect patties.

Preheat oven to 425 degrees. Slice most of the tomatoes (or even halve). Toss with shallots, vinegar, oil, and salt and pepper. Roast and blister on a parchment lined baking dish for about 10-15 minutes. Remove from the oven.

Top patties with the blistered goodness, as well as fresh parsley.

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