Parsnip Skordalia (Greek Garlic and Parsnip Dip)

1 lb. parsnips, trimmed and scrubbed

2 serrano chiles, finely chopped

1 garlic clove, crushed

3/4 cup crumbled feta

1/3 cup fresh lemon juice

1/4 cup olive oil

salt to taste

3 TBSP. toasted hazelnuts, coarsely chopped (try almond or walnut if you don't have hazelnuts on hand)

4 TBS. dill fronds, torn

Preheat the oven to 350°F. Place parsnips in an 8x8" baking dish or medium ovenproof skillet. Cover tightly with foil or a lid and bake until very soft and mashable (like a baked potato), 45–60 minutes. Let cool, then coarsely chop. Purée chiles, garlic, feta, and lemon juice in a food processor until smooth. Add parsnips and pulse until mixture looks mostly smooth. With the motor running, stream in olive oil and process until mixture is extremely smooth and aerated. Transfer dip to a serving bowl; top with toasted hazelnuts and torn dill.