Parsley-walnut dip with roasted salsify
Source: https://www.gefu.com/rcp_recipe/parsley-walnut-dip-with-roasted-salsify
Total time:
30 Minutes
Ingredients
| 1 | Federation | Parsley |
| 100 | g | Walnuts |
| 200 | g | Cream cheese |
| 1 | kg | Black salsify |
| 1 | TL | Ginger |
| 1 | TL | Honey |
| Butter for frying | ||
| Salt, Pepper |
Preparation
Wash the parsley, pluck the leaves from the stems and spin dry in the SPEEDWING® multi-shredder with the spinning basket.
Then insert the chopping insert, add the parsley leaves and walnuts and chop.
Remove half of the mixture, insert the mixing insert and mix with 150 g cream cheese, salt and pepper until creamy. Remove cream cheese from the SPEEDWING® multi-shredder and mix the remaining dip ingredients.
Peel salsify, cut into pieces and blanch.
Heat clarified butter in a pan, sauté the salsifies, add ginger and honey, caramelize a bit and season with salt and pepper.
Serve the salsify with the dip. Serve with boiled potatoes tossed in butter.
Nutritional values per serving
| Energy | 1.616,0 kJ | |
|---|---|---|
| Calories | 386,0 kcal | |
| Protein | 12,6 g | |
| Fat | 32,1 g | |
| Carbohydrates | 11,5 g |
Organisation
Category
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