Cooking time

• Peel the parsnips and cut them lengthwise into long slices.
  Boil them for 3 minutes, blanching, so to speak.
  Then they should be pretty much al dente.
• Make a smooth paste of your tahina sauce from the tahina, cold water, lemon juice and salt and pepper. Don’t be too stingy with the pepper.
• Knock the pomegranate seeds out of the pomegranate (look elsewhere on the site for this technique).
• Spoon the parsnip onto a bowl. Pour the sauce on top. Generously spread the crunchy pomegranate seeds on top and garnish with a little parsley.