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Parsley-walnut dip with roasted salsify

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