Parsnip Lobster Rolls - A Vegan Version of the Classic Lobster Roll

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Parsnip Lobster Rolls - A Vegan Version of the Classic Lobster Roll

Don't tell that sandwich, but it was an accident. One summer at the restaurant We made a potato salad with parsnips.

It turned out delicious, but the title was misleading; It wasn't just potato salad with parsnips. It was something else.

Trying to point it out, we had a eureka moment: "Lobster roll!" We added capers for the brine and a sprinkle of kelp powder for the fish and the Lobster Parsnip Roll was born.

The parsnips are grilled but not overcooked so you get a nice quick bite.

It's all mixed with mayonnaise and fresh lemon juice, then served on buttered toasted hot dog buns sprinkled with a little paprika to give it that lobster color.

How would this version work in Maine? Get in line for a Stephen King miniseries and let me know!

Parsnips can vary in size and have very thin bottoms, so don't expect to make perfectly even cuts. As for the thin end, just cut it off where the thickest part begins.

If your parsnip is about an inch in circumference, simply cut it on the bias into 1-inch pieces.

If it's much thicker than that, cut it in half lengthwise, then biaswise.

The kelp powder comes in cute and convenient shakers, often with the image of a wave for a little art for your condiment container.

You can also substitute it for ground nori.

Just make sure the nori sheets are lightly toasted and completely dry so they don't mess up the food processor.

Hot dog buns can be hard to find, so if you have to use regular hot dog buns, I'm not mad at you.

Parsnips can vary in size and have very thin bottoms, so don't expect to make perfectly even cuts.

As for the thin end, just cut it off where the thickest part begins.

If your parsnip is about an inch in circumference, simply cut it on the bias into 1-inch pieces. If it's much thicker than that, cut it in half lengthwise, then biaswise.

The kelp powder comes in cute and convenient shakers, often with the image of a wave for a little art for your condiment container.

You can also substitute it for ground nori. Just make sure the nori sheets are lightly toasted and completely dry so they don't mess up the food processor.

Hot dog buns can be hard to find, so if you have to use regular hot dog buns, I'm not mad at you.

Ingredients

For the roasted parsnips:

• 2 tablespoons of olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 lbs. (910 g) parsnips, peeled, cut into 1-inch pieces (see recipe note)

For the dressing:

• 1/2 cup (120 ml) vegan mayonnaise, prepared or homemade
• 2 tablespoons fresh lemon juice
• 1 teaspoon seaweed powder
• 3 tablespoons capers, drained and rinsed
• 1/3 cup (15g) scallions, sliced thin, plus extra for garnish
• 1/2 teaspoon salt
• 2 celery stalks, sliced thin

For mounting:

• Large Split Hot Dog Buns
• Vegan butter, softened
• Peppers
• 1/4 cup (11 g) thickly sliced scallions

Method

Bake the parsnips:

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Drizzle olive oil, salt, and pepper on a baking sheet. Toss the parsnips into the oil to coat.

Roast for about 20 minutes, turning occasionally, until the parsnips are tender on the inside and golden in spots. Let it cool.

Make the dressing and assemble the salad:

In a large bowl, combine the mayonnaise, lemon juice, kelp powder, capers, scallions, and salt. Add cooled celery and parsnips. Refrigerate the salad for about 20 minutes.

Toast the buns:

Preheat a large skillet, preferably cast iron, over medium heat. Butter the outside of each hot dog bun. Place them in the skillet and toast until golden brown, about 2 minutes per side.

Mount:

Fill the buns with salad. Sprinkle with additional paprika and chives. Serve with lots of napkins.

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