Raw Parsnip Dolmas

Raw Parsnip Dolmas (adapted from Charlie Trotter and Roxanne Klein's RAW)
Filling:
1/2 c minced onion (chopped and dried in the oven for a little while until dry)
2 c peeled, cored, and chopped parsnip
1/4 c raw pinenuts
1 clove garlic
1/4 c chopped celery
2 T fresh lemon juice
1/4 c minced parsley
1/4 c chopped fresh mint
1+1/2 tsp sea salt
1/2 tsp grated lemon zest
1/3 c dried currants, re-hydrated in water and patted dry

Dressing:
1/4 c olive oil
1 tsp minced garlic
2 tsp fresh lemon juice

12 brined grape leaves

To make the filling:

1. In a food processor, process the parsnips until chopped to the size of rice granules.
   Set aside.
2. In a blender, combine the pine nuts, garlic, celery, and lemon juice and process until creamy.
3. Add the mixture to the parsnips.
4. Stir in the dried onion, parsley, mint, salt, lemon zest, and currants. Set aside.
5. Combine the olive oil, minced garlic, and lemon juice dressing in a separate bowl. 

To roll the dolmas:

1. Place 1 grape leaf, stem side up, on a cutting board.
2. Brush the leaf with the oil, garlic, and lemon juice mixture.
3. Place some of the filling into the center of the leaf.
4. Roll the leaf tightly, folding the ends into the center.
5. Repeat until you have used all the filling. 
6. Serve with yogurt dill sauce.

Yogurt Dill Sauce
Yogurt
Freshly squeezed lemon juice
Dried dill
Chopped fresh mint
Olive oil
Sea salt and freshly ground pepper