Parsnip Lobster Rolls

From Isa Chandra Moskowitz's book "Fake Meat: Real Food for Vegan Appetites," the traditional lobster roll becomes a vegan dish by substituting parsnips for the lobster.

Ingredients :

For the roasted parsnips :

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• Peeled and diced parsnips weighing 2 pounds (910 g) into 1 1/2-inch (4 cm) pieces

For the dressing :

• 1/2 cup (120 ml) premade or home-made vegan mayo

• 2 tablespoons fresh lemon juice

• 1 teaspoon kelp powder

• 3 tablespoons capers, drained and rinsed

• Thinly cut 1/3 cup (15g) of chives, with more for garnish

• 1/2 teaspoon salt

• 2 stalks celery, thinly sliced

For assembly :

• Large split-top hot dog buns

• Vegan butter, softened

• Sweet paprika

• 1/4 cup (11 g) thickly sliced chives

STEPS :

     1. Roast the parsnips : 

Set the oven's temperature to 425°F (220°C). Using parchment paper, line a sizable baking sheet.

Sprinkle the baking pan with salt, pepper, and olive oil. Pour oil over the parsnips to coat them. The parsnips should be baked for about 20 minutes, flipping them over once or twice, until they are tender inside and golden brown in some places. Cool down.

     2. Make the dressing and assemble the salad :

Mix the mayo, lemon juice, kelp powder, capers, chives, and salt in a sizable mixing dish. Add celery and cooled parsnips after folding. The salad needs around 20 minutes of cooling.

     3. Toast the buns :

Ideally cast iron, preheat a sizable skillet at medium heat. Butter each hot dog bun's exterior. Place them in the skillet and toast for 2 minutes on each side, or until golden brown.

     4. Assemble :

Put salad inside the buns. Add some more chives and paprika on top. Napkins should be served in abundance.